Chocolate Mousse with No Eggs or Cream
Adapted from molecular gastronomist Hervé This.
Servings: 4 servings
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.