This beats my previous chocolate mousse recipe by having one less ingredient and being almost instant to prepare. It is delicious, fairly easy to make, and versatile (people use it as a mousse, a frosting, a topping, etc.): enjoy!

Ingredients (1 portion):

  • 35 grams of dark1 chocolate2
  • 35 grams of liquid3

Preparation:

  • Cut the chocolate into thin shavings placed in a cold water bath4
  • Microwave the water until hot
  • Pour the water over the chocolate and whisk until the chocolate is fully dissolved
  • Keep whisking5 until the chocolate cools down, giving you a mousse-like consistency

Serving:

  • You can serve it as soon as it is done, or keep it for up to a few days in the fridge
  • You can add some salt flakes or shaved chocolate on the mousse when serving for added fanciness

Credits:

This is Hervé This’s “Chocolate Chantilly” recipe, which I first learned about in this video on dishes with stable bubbles.

  1. In theory you could get away with white chocolate. But you would have to use a 3-to-4 liquid-to-chocolate ratio (instead of a 1-to-1), so about 26 grams of water here. ↩︎

  2. This is pretty much the only ingredient, so you want good quality—about 70% cacao—chocolate in bar form (avoiding any coating that comes with chocolate chips). ↩︎

  3. This can be pretty much anything: water (the default), coffee, orange juice, tea, etc. ↩︎

  4. The chocolate should be in a bowl, itself placed in a cold water bath, but there is no need for any ice. ↩︎

  5. I recommend whisking by hand; overwhisking will make the end result grainy. ↩︎