I’ve said it before and I’ll say it again: I’m particularly particular about my chocolate mousse. Chocolate mousse should showcase just that, the chocolate that goes into making it. Chocolate-flavoured whipped cream just isn’t going to cut it. For that reason, I’ve always omitted dairy fat from my mousse recipes. Typically I use all of 3 ingredients: chocolate, eggs, and a pinch of sugar. Well and salt too. Chocolate and salt are like two peas in a pod.
I’m happy to report that I’ve managed to simplify matters even further. Goodbye eggs, hello water. You heard right, water. The immortal enemy of chocolate. Yet despite the fact that even a whisp of steam from a double boiler can cause chocolate to split, somehow pouring boiling hot water over it and whisking like a mad man (or woman), does not. In fact it leads to quite the opposite; a silky smooth mousse that is pure chocolate to boot. I won’t blame you for not believing me, but it’s the whole-hearted truth. If you don’t try and see for yourself, I’m sorry to say you’re missing out.
- ¼ cup plus 2 tbsp. boiling water
- 2-3 tbsp. white sugar (depending on how sweet you want the mousse to be)
- 1 bar 85% Green & Black's Organic Chocolate
- Maldon salt, to garnish
- Bring the water to a boil.
- Whisk in the sugar until dissolved. If the mixture cools drastically microwave it briefly to bring it back to a boil.
- Break the chocolate into a bowl.
- Prepare an ice bath and have 2-3 ramekins ready to portion the mousse in to. It sets up quickly so you want to have everything you need ready to go.
- Pour the boiling water/sugar mixture over the chocolate. Whisk until melted and homogeneous.
- Place the bowl with your chocolate mixture in it into your prepared ice bath. Continue to whisk until the mixture cools and thickens. It should be the texture of stiff whipped cream.
- Portion into ramekins.
- Chill and service garnished with Maldon salt.
**Thank you to Green & Black’s Organic Chocolate for supplying the chocolate for this post.