• Chop the milk chocolate into small pieces, then place it into a large heatproof bowl (or the bowl of a stand mixer).
• Heat half of the cream in a medium saucepan, over medium-high heat until bubbles begin to form around the edges.
• Pour the hot cream over the chocolate. Add the pinch of salt, if using. Leave for a few minutes for the chocolate to start to melt, then whisk until the chocolate is completely melted and the mixture is smooth.
• Stir in the remaining half of the cream and the vanilla. (Adding this cold cream helps cool the mixture down faster).
• Cover and chill the mixture until it is very cold. This can either be done in the fridge or freezer.

  Fridge - refrigerate for several hours or overnight.

  Freezer - place in the freezer for 1 hour, stirring every 10 minutes to make sure it doesn't freeze around the edges.

  Chilling overnight in the fridge is the best option, but I know sometimes we just want mousse in a hurry, so the other options are there if you need them.
• Once the mousse mix is fully chilled, whip it with an electric hand mixer or with the whisk attachment on a stand mixer, until peaks form. Be careful not to overwhip, or the mixture will separate. If using a stand mixer, only use medium speed and keep a close eye on it, it can become overwhipped very quickly.
• Pipe or spoon the mousse into serving glasses or bowls.
• Serve the mousse immediately for a softer mousse texture, or refrigerate for at least 30 minutes for a fluffier texture.

Storing the Mousse

• Cover individual glasses or bowls with plastic wrap, or place them all into a large airtight container and refrigerate. The whipped mousse will keep well for several days.

  The unwhipped mousse mixture will keep well for 1-2 days before whipping.