- Prep time: 5min
- Cook time: 5min
- Total time: 10min
- Difficulty: Basic
Chocolate and water are the two secret ingredients behind this magically creamy and luscious chocolate mousse. The recipe was developed by a French chemist and cook Hervé This, who is also the father of molecular gastronomy. The method is really simple and takes no more than 10 minutes. No chilling time needed. You can dig right into the best mousse you’ll ever taste. If dark chocolate is too strong for you, add a couple of tablespoons of sugar to the chocolate and water mixture.
- 200g dark chocolate (70% cocoa solids), chopped
- 180ml water
Place a large mixing bowl on top of another bowl filled with ice and cold water. The bottom of the bowl should touch the ice. Set aside.
Put chocolate and water in a pot and melt the chocolate over medium heat, stirring occasionally with a whisk. Do not let it boil.
Pour the chocolate mixture into a bowl set over an ice bath and start whisking using a wire whisk or an electric mixer. If using a mixer, be very careful as the mixture will thicken faster and you will have less control. Continue to whisk until it thickens and has a smooth and creamy consistency. This could take anywhere from 5 to 10 minutes.
At first, things will be quite slow, but as the chocolate starts to thicken, the process will speed up. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If that happens, transfer it back into the pot, reheat until half of it is melted. Then pour it back to the mixing bowl and whisk again until desired consistency is achieved.
Divide among serving glasses or bowls and serve with a dollop of whipped cream, if you fancy it.
Also known as Čokoladni Mousse Od Dva Sastojka.
Category: Mousses, creams & ice creams.
Prepare to be amazed. This recipe will change your life. Forever.
You can make the creamiest chocolate mousse with just 2 ingredients in less than 10 minutes! You heard it right. All you need is chocolate and water. No fancy equipment or kitchen gadgets. No chilling time. Just a whisk and some elbow grease.
This is one of those recipes that make us rethink cooking myths and change the way we cook, a recipe so unbelievable that you just have to try yourself to believe it really works. It was discovered by French chemist and cook Hervé This, who is also known as the father of molecular gastronomy.
The recipe starts with melting chocolate in water and then whisking it until thick and lusciously creamy. It seems to go against everything we’ve been taught about working with chocolate. As you know, a tiny drop of water in your chocolate will disrupt the delicate crystals within it and you will end up with a lumpy mess. However, chocolate combined with a lot of water will form a kind of emulsion, much similar to a vinaigrette or mayonnaise. The more you whisk the emulsion, the more air gets incorporated and the chocolate magically starts turning into a stable foam, a.k.a. mousse.
The crucial part of this recipe is actually achieving the right consistency and creaminess. If overbeaten, the mousse will become too stiff and very grainy. That’s why it’s always better to use a whisk than an electrical mixer. It can be painful, but gives you so much more control over the process. Watch the consistency closely and stop the second before it thickens. If you take it too far, do not despair. The mousse is very forgiving and you can fix it in no time. Just return the mousse to the pot and melt it half way through. Then transfer it back to the cold bowl and start again. You might want to take a little break in between or else your arm could be out of service for a day or two.
Because the recipe involves only two ingredients, it all comes down to the quality of the chocolate you use. The recipe works best with dark chocolate that has about 70% cacao solids. Because we’re quite hardcore when it comes to chocolate, I used our favorite one with 74% cacao solids. The mousse was gloriously silky and intense. It tasted like pure dark chocolate and had this slightly tangy bite that’s characteristic for roasted cacao beans. I suggest you serve small doses of this chocolate goodness because it is not for the faint-hearted.
If you’re not a big fan of the bittersweet chocolate flavor, you can add a couple of tablespoons of sugar to the mixture of chocolate and water. You can also flavor it with spices like cinnamon or cayenne pepper or add a tablespoon of your favorite booze. Just make sure the amount of liquid stays the same (subtract the amount of liquor from water).
So, forget about everything you’ve been taught about chocolate and try this recipe. Not only does it work, but it also produces a mousse with the purest and richest chocolate flavor ever. It also happens to be vegan, if you use dark chocolate without any added milk and serve it without whipped cream. To make it look extra special, decorate with cocoa nibs, edible dried or candied flowers, chili flakes or chopped nuts.