The best chocolate mousse must be perfect.
It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth.
After many attempts we nailed it and
Shut off the heat and add the chocolate, vanilla bean paste and salt.
Allow the mixture to sit for about 30 seconds, then whisk to combine.
Immediately pour into four espresso cups or 4.
Roll the chocolate mixture into small balls (about 1 1/2 inches) and arrange on a baking sheet.
Spill the sprinkles over the chocolates and press the sprinkles into the exterior of each to make
Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl.
Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl;
Set aside.