This is an excellent guide on various types of mousse.
https://mattadlard.com/recipes/chocolate-mousse-guide
Starting with the Anglaise base as it purportedly results in a thicker mousse. And this is confirmed. Big fan of this, thick and luxurious – not like a cheap, airy mousse from a pot.
Just wonderful with raspberries, but I think setting it in a larger container and spooning portions out would be my preference as combining ramekins with other things is not a great eating experience.
I ended up halving the recipe which was enough for us. However I also increased the sugar to 17g (+7g over the recipe quantity)… I would say this is closer to correct for my taste.
I would also prefer a smidge more chocolate intensity. This could come from either higher percentage cocoa chocolate (I used 70%), or from using more chocolate. This former might make it more bitter, the latter might change the density.
Dealer’s choice.