Directions

1. Put the white chocolate into a heat-resistant bowl and sprinkle in the salt.

2. Put 1 cup of the cream into a saucepan set over medium-high heat and bring it to a boil. (Keep an eye on the pan because the cream can boil over quickly at it reaches temperature!)
3. Pour the boiling cream into the bowl over the white chocolate. Stir gently until  the chocolate has melted into the cream. Add the remaining cup of cream and the vanilla; stir until completely combined and smooth. Cover the bowl and refrigerate until the cream mixture is very cold, 2-3 hours.
4. Use a hand mixer set on low to begin whipping the chilled cream-chocolate mixture, slowly increase speed to high and continue to whip until medium-firm peaks form.
5. You can serve the mousse immediately or scoop it into small serving dishes, cover them, and refrigerate for up to 2 days.
6. Sprinkle some Flower Salt over each portion just before serving.