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PART 1: NO-BAKE CHOCOLATE MOUSSE (Prepare at least 2-3 hours ahead):
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1. Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup of the heavy cream until just simmering. Pour the hot cream over the chocolate and let sit for 2 minutes. Whisk until smooth and fully melted. Stir in vanilla extract and salt. Let cool to room temperature, stirring occasionally.
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2. In a separate large bowl, using an electric mixer with a whisk attachment (or a stand mixer), whip the remaining 1 cup of cold heavy cream until soft peaks form. If using, gradually add the powdered sugar and continue whipping until medium-firm peaks form.
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3. Gently fold about one-third of the whipped cream into the cooled chocolate mixture to lighten it, then fold in the remaining whipped cream until no streaks remain. Be careful not to overmix, or the mousse will lose its airiness.
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4. Divide the mousse into 4 small serving dishes or ramekins. Cover and refrigerate for at least 2-3 hours, or until set.
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PART 2: CHOCOLATE LAVA CAKES (Prepare just before serving):
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1. Preheat oven to 400°F (200°C). Generously butter four 4-ounce ramekins and dust with cocoa powder, tapping out any excess. Place ramekins on a baking sheet.
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2. In a microwave-safe bowl (or double boiler), combine the chopped dark chocolate and butter. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Let cool slightly.
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3. In a separate large bowl, whisk together the eggs, egg yolks, granulated sugar, vanilla extract, and pinch of salt until light and fluffy (about 1-2 minutes).
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4. Gradually whisk the slightly cooled melted chocolate mixture into the egg mixture until well combined.
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5. Fold in the flour until just incorporated. Do not overmix.
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6. Divide the batter evenly among the prepared ramekins. You can refrigerate the batter for up to an hour if needed, or bake immediately.
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7. Bake for 12-15 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. The tops should look like a thin cake crust.
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8. Let the cakes cool in their ramekins for 1 minute, then carefully invert each onto a serving plate. Tap the bottom of the ramekin to help release the cake.
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PART 3: SIMPLE CHOCOLATE GANACHE (Prepare just before serving):
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1. Place the chopped dark chocolate in a heatproof bowl.
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2. In a small saucepan, heat the heavy cream until just simmering (do not boil). Pour the hot cream over the chocolate and let sit for 2 minutes. Whisk until smooth and glossy. If it seems too thick for drizzling, add a teaspoon of hot water or cream until desired consistency.
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PART 4: ASSEMBLY AND SERVING:
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1. On each plate, place one warm Chocolate Lava Cake and one chilled Chocolate Mousse. Drizzle liberally with the warm Chocolate Ganache.
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2. Garnish with fresh berries, a light dusting of cocoa powder, and a sprinkle of flaky sea salt for an elevated touch. Serve immediately and enjoy your Per Se-inspired chocolate tasting experience!
