Rarely do I stumble upon an item on this list of recipes where I think one variant of the dish will suffice for the entire post. Usually there’s some twist or adaptation that seems necessary – perhaps a different texture or topping, a different cooking method or presentation. It crossed my mind with chocolate mousse, too. Endless variations kept popping into my head (milk chocolate + mint, boozy Mexican hot chocolate, white chocolate + cardamom), but as I tested my way through recipes and ideas, I found myself consistently going back to the fridge to pull out another ramekin of the simple dark chocolate one to soothe my over-taxed palate between bites. Around the time that I almost set my stove on fire igniting some rum for ‘boozy Mexican hot chocolate mousse’ (but after the smoke alarm had subsided), I decided enough was enough. You don’t need another mousse recipe if you have this one: it’s perfect just the way it is. Deep, dark, rich, luscious. It’s everything you could want in a dessert. Some things are good (or even better) when they deviate from the norm – this is not one of those things.