Start by melting your chocolate. Place the chocolate in a heatproof bowl, then heat the 1/2 cup of cream in a saucepan over medium heat until it just begins to simmer. Pour the cream over the chocolate, letting it sit for a moment to soften. Stir gently until the mixture is smooth and glossy. Allow the ganache to cool to room temperature.
Once the ganache has cooled, add in your Armagnac. Stir well to combine, letting the flavors meld. If you're a fan of a more intense flavor, feel free to add an extra splash of Armagnac. Set this aside.
In a separate bowl, beat the chilled heavy cream until soft peaks form. Be careful not to overwhip – you want a smooth, airy texture that will blend seamlessly into the chocolate.
Gently fold the whipped cream into the chocolate ganache mixture, a little at a time. Take care not to deflate the whipped cream as you mix, aiming for a light, fluffy mousse.
Spoon the mousse into serving glasses and refrigerate for at least 2 hours, or until fully set. The mousse will become even richer as it chills, making every bite pure bliss.
Once ready to serve, top each mousse with See’s Candies chocolates for an extra touch of elegance.
