You can make delicious chocolate mousse using just two ingredients – and one of them is free
At first, it may seem like you’re missing a bunch of other important components. Famous French chef and widely proclaimed “father of molecular gastronomy”, Hervé This was also shocked at how well this simple blend came together when he created it in 1995. He told Wired“I made it up – but it was so easy, I’m embarrassed!”
The chef discovered that melting chocolate with water on a stovetop, then whipping the mixture until it forms soft peaks, created a mousse that didn’t require many ingredients or steps, but still tasted delicious. He did this by applying basic culinary principles to find a chocolate to water ratio that mimicked heavy cream. So when whipped vigorously, it goes from a liquid to a mixture with a very light and airy consistency. In addition, the recipe is prepared very quickly, which makes it ideal for a last minute dessert.
How to make two-ingredient chocolate mousse
First, you need 8 ounces of chocolate. Food52.com experts recommend opting for a good quality dark chocolate that is around 70% sweet and sour. But if that’s too rich, try a bar that has a lower cocoa percentage on the label. If you’re looking for something sweeter, milk chocolate and white chocolate work too.
Break the chocolate into pieces and place it in a small saucepan with ¾ cup of water. Heat the pan over medium-low heat and allow it to melt gently while whisking. Once the chocolate is melted, pour the mixture into a bowl and place this bowl in a larger bowl half filled with ice cream. This cools the chocolate and allows more air to be incorporated into the mixture.
While it cools, you can either whisk the mixture vigorously by hand, which requires about three to four minutes of elbow grease, or use a hand mixer with the mixer attachments to whisk it together in a minute or two. . Just be sure to start it on a low speed to avoid the chocolate splashing all over the place. Either way, the mixture should eventually form a thick foam-like consistency.
Once well blended, scoop the mousse into four serving-sized ramekins or bowls and enjoy immediately or store in the fridge to enjoy later. To see how this chocolatey concoction comes together, watch Food52’s video below.
When I tried this recipe, I was immediately impressed with the light, fluffy texture that didn’t involve whipping egg whites or heavy cream. I also used 70% dark chocolate, which tasted very rich and intense, so I added some pre-made whipped cream to balance out the flavor.
As a chocoholic, I will definitely be adding this recipe to my repertoire. I’m sure this will come in handy for those times when I want a quick sweet treat after a meal. It’s a classic French dessert made simple – who could say no to that?