Make the Chocolate Mousse: In a heatproof bowl, combine chopped dark chocolate and heavy cream. Microwave in 15-second intervals, stirring each time, until smooth (or use the double boiler method).

Stir in vanilla extract and a pinch of salt. Let it cool to room temperature (about 5 minutes).

In a chilled mixing bowl, beat cold heavy cream and powdered sugar using an electric mixer until soft peaks form (about 2-3 minutes).

Add a small amount of whipped cream to the cooled chocolate and stir to lighten the mixture.

Gently fold in the remaining whipped cream with a spatula until fully incorporated. Divide the mousse into small dessert cups or ramekins. Cover and chill in the refrigerator for at least 1 hour to set.

Garnish with whipped cream and chocolate shavings before serving.

Cook the Rice: Rinse the rice, then cook according to the package instructions. Fluff with a fork, set aside, and keep warm.

Make the Chicken Teriyaki: In a bowl, mix soy sauce, rice wine vinegar (or mirin), sake, and brown sugar. Set aside.

Season the chicken with salt and black pepper.

Heat vegetable oil in a large skillet over medium-high heat.

Add the chicken and cook until browned on all sides.

Pour the teriyaki sauce over the chicken, reduce heat to medium, and let it simmer until the sauce thickens and coats the chicken (about 5-7 minutes).

Add broccoli florets to the skillet and cook until tender-crisp. Optional: Drizzle sesame oil over the chicken and broccoli for extra flavor.

Prepare the Jasmine Green Milk Tea: Heat milk in a saucepan until hot but do not bring to a simmer.

Remove from heat and steep the jasmine green tea bags in the milk for 5-7 minutes. Add sugar to taste, if desired.

Serve and Enjoy: Plate the teriyaki chicken and broccoli over the cooked jasmine rice. Garnish with sliced scallions and sesame seeds. Serve with chocolate mousse for dessert and jasmine green milk tea as a beverage.