- Prep time: 5min
- Cook time: 5min
- Total time: 10min
- Difficulty: Basic
The two secret ingredients in this magically creamy and luscious chocolate mousse are chocolate and water. Hervé This, a French chemist and chef who is also known as the “Father of Molecular Gastronomy,” created the recipe. The procedure is extremely simple and takes no more than ten minutes. There is no need to chill. You can start eating the best mousse you’ve ever had. If you find dark chocolate too strong, add a couple of tablespoons of sugar to the chocolate-water mixture.
- 200g dark chocolate (70% cocoa solids), chopped
- 180ml water
Place a large mixing bowl on top of another bowl that has ice and cold water in it. The bottom of the bowl should be in contact with the ice. Place aside.
Melt the chocolate in a pot with the water over medium heat, stirring occasionally with a whisk. Do not allow it to come to a boil.
Pour the chocolate mixture into a bowl set over an ice bath and whisk with a wire whisk or an electric mixer until smooth. If you use a mixer, be cautious because the mixture will thicken faster and you will have less control. Continue to whisk until the mixture thickens and becomes smooth and creamy. This could take between 5 and 10 minutes.
Things will move slowly at first, but as the chocolate thickens, the process will speed up. Keep an eye on the texture as you whip, and don’t over-whip because it will make the mousse grainy. If this happens, return it to the pot and reheat until half of it is melted. Then return it to the mixing bowl and whisk until the desired consistency is reached.
Divide among serving glasses or bowls and top with whipped cream, if desired.
Also known as Čokoladni Mousse Od Dva Sastojka.
Prepare to be amazed. This recipe will change your life. Forever.
In less than 10 minutes, you can make the creamiest chocolate mousse with only two ingredients! You heard correctly. You only need chocolate and water. There will be no fancy equipment or kitchen gadgets. There will be no time to relax. All you need is a whisk and some elbow grease.
This is one of those recipes that makes us rethink cooking myths and change the way we cook; it’s a recipe so unbelievable that you have to try it for yourself to believe it works. Hervé This, the father of molecular gastronomy, is a French chemist and chef who discovered it.
The chocolate is melted in water before being whisked until thick and lusciously creamy. It appears to contradict everything we’ve learned about working with chocolate. A tiny drop of water in your chocolate, as you know, will disrupt the delicate crystals within it, resulting in a lumpy mess. When chocolate is combined with a lot of water, it forms an emulsion, similar to a vinaigrette or mayonnaise. The more you whisk the emulsion, the more air is incorporated, and the chocolate begins to transform into a stable foam, also known as mousse.
The most important aspect of this recipe is achieving the desired consistency and creaminess. If the mousse is overbeaten, it will become too stiff and grainy. That is why a whisk is always preferable to an electric mixer. It is painful, but it gives you a lot more control over the process. Keep an eye on the consistency and remove the second before it thickens. Don’t give up if you go too far. The mousse is very forgiving and easy to repair. Simply return the mousse to the pot and melt it halfway. Then return it to the cold bowl and begin again. You may want to take a short break in between, or your arm may be out of commission for a day or two.
Because there are only two ingredients in the recipe, the quality of the chocolate you use is everything. The recipe works best with dark chocolate that is 70% cacao solids or higher. Because we’re chocolate fiends, I used our favorite, which contains 74% cacao solids. The mousse was incredibly silky and flavorful. It tasted like pure dark chocolate and had that slightly tangy bite that roasted cacao beans are known for. I recommend serving this chocolate goodness in small portions because it is not for the faint of heart.
If you don’t like the bittersweet chocolate flavor, you can add a couple of tablespoons of sugar to the chocolate-water mixture. You can also season it with cinnamon or cayenne pepper, or add a tablespoon of your favorite liquor. Just make sure the amount of liquid remains constant. (subtract the amount of liquor from water).
So forget everything you’ve been taught about chocolate and give this recipe a try. It not only works, but it also results in the purest and richest chocolate flavor ever. If you use dark chocolate with no added milk and serve it without whipped cream, it’s also vegan. Decorate with cocoa nibs, edible dried or candied flowers, chili flakes, or chopped nuts to make it look extra special.