Nothing says “I love you” quite like this silky, rich, salty-sweet chocolate mousse. And guess what? It couldn’t be simpler to make. By making a base that is 2:1 heavy cream to chocolate, you can scrape the chilled mixture into your stand mixer and whip away. No eggs and no careful folding necessary. Here, we use a creamy almond butter, but you can easily use peanut butter, cashew butter or sun butter. Just be sure that it is smooth, otherwise your mousse will look grainy.
In a medium microwave-safe bowl, combine the chopped dark chocolate, almond butter, vanilla extract, 2 cups of the cream and the salt, if needed. Microwave on 50% power for 2 minutes. Remove the bowl from the microwave and stir until smooth. Microwave for 1 more minute, if needed. Cover with plastic wrap and refrigerate until chilled, at least 1 hour to overnight.
In the bowl of a stand mixer fitted with the whisk attachment or using a hand mixer, beat the remaining 1 cup of whipped cream on medium-high speed until stiff peaks form, about 2 minutes. Scrape into a medium bowl and set aside.
Scrape the chocolate mixture into the stand mixer bowl and beat on medium-high speed until the mousse is light and airy, about 30 seconds. This will happen quickly, so be careful not to overwhip your mousse or it will break. Use a pastry bag or a spoon to divide the mousse between 4 glasses. Top each serving with a dollop of the reserved whipped cream and a sprinkling of chopped almonds. Shave dark chocolate over the top and serve.
MAKE AHEAD The mousse and whipped cream can be stored separately in the refrigerator for up to two hours