2 – ingredient Chocolate Mousse
This Chocolate Mousse is made with just Chocolate and water, and is the sort of molecular gastronomy that you can try easily at home. This is a Chocolate Mousse meant exclusively for dark chocolate lovers, as you will see that I haven’t added any sugar. And no, the water won’t make the chocolate seize here! All thanks to Herve This!
Servings Prep Time
2serving 10minutes
Cook Time
10minutes
Servings Prep Time
2serving 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Create an ice bath by placing ice cubes and some chilled water in a large bowl. Place a smaller (but not small) bowl that rests comfortably on the ice bath.
  2. In a saucepan placed over medium heat, melt the chocolate and 120 ml water (which is also 120 gms), stirring to combine. Once the chocolate has melted completely, pour the liquid into the chilled bowl resting in the ice bath.
  3. Immediately start to whisk this mixture (vigorously and quickly) while it’s resting in the ice bath. I used the KitchenAid Pro Line Series 5-Speed Cordless Hand Blender with the whisk attachment. Whisk until the mixture becomes fluffy in texture & takes on the consistency of a regular mousse. Transfer to serving bowls and garnish with whipped cream & chocolate shavings.
  4. It will harden in the refrigerator, but will become soft if left out again, but should not be stored for more than 2 days. I’ve found that it holds shape perfectly in the crazy heat of Mumbai, even at room temperature & doesn’t disintegrate.