Deep, dark chocolate melts into butter and milk until glossy, then gets folded with billowy whipped cream for a mousse that's rich but impossibly light. A touch of vanilla and a pinch of salt round out the flavor, keeping it silky rather than cloying. Once it's spooned into glasses and chilled, it sets up into something firm enough to hold a spoon yet soft enough to melt on the tongue. Finished with shaved chocolate or a dusting of cocoa, it's an elegant make-ahead dessert that fits neatly into a gluten free spread. Simple pantry staples and a bit of whisking are all it takes to get that classic bistro-style texture at home.
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Combine the chopped dark chocolate, butter, milk, and sugar in a medium saucepan over low heat, stirring constantly until the chocolate and butter are fully melted and the mixture is smooth and glossy, about 3–4 minutes. Remove from heat, stir in the vanilla extract and salt, and let cool to room temperature, about 20 minutes — the mixture should feel barely warm to the touch, not hot.
Pour ¼ cup of the cold heavy cream into the cooled chocolate mixture and whisk until fully incorporated and smooth. Set aside.
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