This morning I was reading an article in the New York Times by Melissa Clark called For Your Sweetheart, and More. Obviously, the article talked about preparing a wonderful stay-at-home meal today as an alternative to going out to a restaurant. One of the recipes she offers up is a dessert recipe for Bittersweet Chocolate Mousse with Fleur de Sel (Salt).
Ok, this sounds like a great idea for a romantic meal, or any meal for that matter, but what struck me were the ingredients. They only included bittersweet chocolate, fleur de sel, and WATER.
I always thought that water and chocolate did not work together. No Way, No How, Not Ever! I learned if just a drop or two of water interacts with the chocolate, it will alter the fat molecules in the chocolate and cause them to clump up and ruin everything.
So now I was curious and did a little research to find out if this could be true and why this process of combining just chocolate and water can produce a tasty chocolate mousse. This must be some form of alchemy.
Hervé This
Hervé This is a French physical chemist who is primarily known for his work in the field of molecular gastronomy. Born on November 5, 1955, This has been instrumental in exploring the science behind cooking and the physical and chemical processes that occur during food preparation.
He coined the term "molecular gastronomy,” along with the late physicist Nicholas Kurti, to describe the scientific study of cooking. This field focuses on understanding the chemical and physical transformations that occur during culinary processes, such as cooking, emulsification, and gelation.
Hervé This has authored numerous books and scientific papers on the subject, and he is considered one of the pioneers in the field of molecular gastronomy. His work has helped bridge the gap between science and cooking, providing insights that have influenced chefs and food enthusiasts worldwide.
His Thoughts On Combining Chocolate and Water
Hervé This is known for exploring the science behind food preparation, including combining ingredients like chocolate and water. One of his notable findings regarding chocolate and water is the discovery that chocolate can indeed be melted using water alone, without adding fats like butter or cream.
Traditionally, chocolate is melted using a double boiler or microwave, often with the addition of butter or cream to create a smoother texture. However, This's research has shown that by carefully controlling the temperature and technique, chocolate can be melted directly with water, resulting in a smoother and more intense chocolate flavor.
This's work challenges conventional culinary wisdom and demonstrates the importance of understanding the scientific principles behind cooking techniques. His findings have influenced chefs and home cooks alike, offering new insights into how ingredients behave and interact during the cooking process.
Bittersweet Chocolate
Bittersweet chocolate is a type of dark chocolate that contains a higher percentage of cocoa solids and less sugar than other chocolate types. It typically contains at least 35% cocoa solids, but the percentage can vary widely depending on the brand and specific product. Bittersweet chocolate has a rich, intense flavor with a slightly bitter taste due to its high cocoa content and minimal added sugar.
This type of chocolate is commonly used in baking and cooking and for making ganache, truffles, chocolate sauces, and other desserts. It provides a deep chocolate flavor and a smooth texture to recipes. Bittersweet chocolate is often labeled as "dark chocolate" in the United States, but it may have different names or classifications in other regions.
What About Fleur de Sel?
Fleur de sel is a type of gourmet sea salt that is prized for its delicate flavor, unique texture, and harvesting process. The name "fleur de sel" translates from French to "flower of salt." It is traditionally hand-harvested from salt evaporation ponds along the coastlines of certain regions, such as Brittany in France or the Guérande region.
Fleur de sel forms as a thin, delicate crust on the surface of salt evaporation ponds when seawater evaporates under specific weather conditions, typically sunny, windy days. The salt crystals are carefully skimmed off the surface by skilled workers, usually using wooden rakes, before sinking to the pond’s bottom. This harvesting method is labor-intensive and requires precise timing, contributing to fleur de sel's reputation as a premium salt.
Fleur de sel has a distinct flavor profile characterized by its subtle brininess and mineral complexity. It is prized by chefs and food enthusiasts for its ability to enhance the flavors of dishes without overpowering them. Fleur de sel is often used as a finishing salt, sprinkled on dishes just before serving to add a subtle crunch and a burst of flavor. It can be used to season various dishes, including meats, seafood, vegetables, salads, and even desserts.
Due to its artisanal production and unique characteristics, fleur de sel is considered a luxury ingredient and is typically more expensive than regular table salt or other varieties of sea salt.
📖 Recipe
Chocolate Mousse with No Eggs or Cream
Ingredients
- 10 ounces bittersweet chocolate roughly chopped
- Fleur de Sel salt to taste
- 1 cup water
Instructions
- Prepare an ice bath in a big bowl using ice and some water. Place a smaller bowl in the ice bath.
- Add the chocolate and water to a saucepan over medium heat. Whisk the chocolate and water until the chocolate is melted and smooth. This should take about 5 minutes.
- Pour the melted chocolate into the bowl sitting in the ice bath immediately. Continue to whisk the chocolate until thick, about 4 minutes.
- The chocolate should start looking like chocolate mousse in texture and appearance. You should be able to form a mound when dolloped with a whisk.
- If the chocolate does not thicken, add more chopped chocolate and reheat.
- Serve by spooning the chocolate mousse into individual serving cups and top with the Fleur de Sel salt.
Ryan
Stephen, Alton Brown did a similar recipe. If memory serves he added water and coffee then used a whip creamer that uses nitrous to add the "fluff". I'm thinking of ordering one of the whip creamers. I'm just wondering if it will hold up like traditional mousse does. My thought is it wouldn't work for making a mousse cake or other similar desserts due to instability.
Samantha
I just made this today- was highly skeptical going into it but the end result is incredible!
I did however find that the 285 g chocolate called for is not enough if you're using 1 c water. Initially I couldn't get it to set up at all. I ended up re-melting the soupy result from my first attempt and adding more chocolate- it set up fine after that. I definitely recommend trying this out.