Water Chocolate Mousse

Water Chocolate Mousse

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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.

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Water Chocolate Mousse
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Serves: 3-4 servings
Ingredients
  • 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
Instructions
  1. Bring the water to a boil.
  2. Whisk in the sugar until dissolved. If the mixture cools drastically microwave it briefly to bring it back to a boil.
  3. Break the chocolate into a bowl.
  4. 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.
  5. Pour the boiling water/sugar mixture over the chocolate. Whisk until melted and homogeneous.
  6. 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.
  7. Portion into ramekins.
  8. Chill and service garnished with Maldon salt.

DSC_0021**Thank you to Green & Black’s Organic Chocolate for supplying the chocolate for this post.

5 Minute Chocolate Pots

5 Minute Chocolate Pots

Valentine’s Day is coming up and I can think of no better excuse to consume copious amounts of chocolate. The reality is, I never need an excuse to consume copious amounts of chocolate. However, the need is especially strong on a day that is essentially designed to make single people feel miserable about themselves. 5 minute chocolate pots to the rescue! (and don’t worry about me, I am quite content without a boyfriend to worry about, despite my mother’s incessant need to rectify the situation)

Green & Black’s sent me a few different recipes for Valentine’s Day but this one really caught my eye. Why hello there 5 minute chocolate pots. Sure the “5 minute” part was enticing but I was more intrigued by the addition of hot water to the mix. Typically combining chocolate and water is a huge no-no. Like a “go cry in the corner, this is a disaster” no-no. Like a “throw a temper tantrum because all of your chocolate seized” no-no. Even after seeing Heston Blumenthal make chocolate mousse with water, I was still skeptical about this. Ultimately, I did not want to have to throw 2 whole bars of chocolate in the garbage if it failed to work. How pitiful would that be? Thankfully that was not the case. It was a close call though. The chocolate was on the verge of seizing – I could tell because it slowly started to solidify, becoming less and less pliable. Noticing this, I figured that water was not hot enough so I brought it back up to a boil before continuing to pour it in. Problem solved. So if this happens to you, don’t panic. Work slowly, but deliberately and make sure that any liquid you add to the chocolate is hot. Otherwise, you are not going to like what happens next. With that bright and optimistic possibility in mind, let’s make some 5 minute chocolate pots! Don’t worry, it’s not as scary as I am making it out to be, I promise.

5 Minute Chocolate Pots5 Minute Chocolate Pots5 Minute Chocolate Pots

5 Minute Chocolate Pots
 
Prep time
Total time
 
Adapted from Green & Black's
Serves: 4
Ingredients
  • 7 oz (2 bars) Green & Black's 70% dark chocolate
  • ⅓ cup boiling water
  • ¼ cup white sugar
  • ½ cup heavy cream, warmed slightly
  • ½ tsp. vanilla extract
  • fresh berries, to garnish
Instructions
  1. Melt the chocolate over a double boiler. Once it has melted, set the bowl aside.
  2. Take ⅓ cup of water from the bottom of your double boiler and dissolve the white sugar into it. Bring it back to a boil to make sure it is piping hot. Gradually drizzle the boiling water/sugar mixture into the chocolate, stirring constantly. Don't add more until each addition is fully incorporated, as you do not want the chocolate to split or seize.
  3. After you have added all of the water, you can add the cream in the exact same fashion. Make sure you warm the cream (just pop it in the microwave for 30 seconds or so) as adding cold cream to chocolate could also lead to it seizing up on you.
  4. Once the cream is all mixed in, stir in the vanilla.
  5. Portion the mixture into ramekins.
  6. Let them cool to room temperature before covering and refrigerating. Serve with fresh berries and/or whipped cream.
Notes
*These solidify quite drastically in the fridge, becoming more like a chocolate pate. If you want a looser texture, pop them in the microwave for literally 5 seconds prior to serving.

5 Minute Chocolate Pots

5 Minute Chocolate Pots

Chocolate Pâté

Chocolate? Did I hear someone mention chocolate? Oh chocolate pâté and salt you say? Count me in.
It’s no secret that I love chocolate more than any food in the world. Other than perhaps apples, blue cheese and maybe some good truffles (I was referring to the fungi but chocolate ones count too). I’ll come out and say it; my name is Mallory and I have an addiction to chocolate. Come to think of it, I’m pretty sure I’ve admitted that to you before, but just in case anyone was wondering, now you have proof.
I’ve actually been pretty good lately. I used to consume it once a day, religiously. But after considering the cost both physically and financially (you can’t just buy any cheapo chocolate out there), I’ve managed to wane down my daily dosage. Now it’s more of a “once or twice a week” thing. Unless of course there are stressful exams in which case, make as much of this chocolate pâté as you want and eat the majority of it yourself.
Be sure to remember the salt. By all means, you can omit the cocoa nibs and olive oil if that’s not your thing, but the salt is a must. It brings out flavors in chocolate that you never knew existed. And it has to be the coarse stuff too. The crunch is a nice addition (plus it doesn’t just dissolve right into the chocolate).
Other than that, all you really have to do is eat it. Tell everyone to shut up, go to your happy place and savor every last little bite. And then go grab another one.
chocolate pâté
chocolate pâté

Chocolate Pâté
Adapted from Bernard Callebaut

100g 70% dark chocolate (that’s one bar of Lindt, Green & Blacks, etc.)
40g (about 3 tbsp.) butter
1/2 cup whipping cream
2 tbsp. sugar
1 tbsp. Frangelico liqueur (or any other flavor combination that you like with chocolate, like Grand Marnier)
1/4 cup pistachios
2 tbsp. cocoa nibs

coarse sea salt, cocoa nibs and olive oil, as needed to garnish

Melt the chocolate and butter together over a double boiler or in the microwave. Just make sure you set it on 20-30 second intervals and check after each to ensure the chocolate doesn’t scorch. Once the mixture is fully melted, set it aside to cool slightly.

Whip the cream to soft (not stiff!) peaks. It should have some body but overall, remain fairly loose. Add the sugar and Frangelico and whip to combine.

Stir the pistachios and cocoa nibs into the cooled chocolate/butter mixture. Gradually fold this into the whipped cream. Line 4 cups of a muffin tin with plastic wrap. Spoon the pâté into the muffin tins, cover with another layer of plastic wrap and refrigerate until firm (set aside 2 hours to be safe).

To serve, unmold the chocolate pâté onto the serving vessel of your choice. Finish each with a handful pinch of sea salt and cocoa nibs, drizzling lightly with olive oil.

chocolate pâté
chocolate pâté

 

Julia Child’s Chocolate Mousse

I’m just going to put this out there, I could not imagine a career as a butcher.
Not because of the blood. Not because of the guts. Not because you are chopping up raw, dead animals.
Nope, I could not be a butcher because your hands always stink. I don’t have an issue with prominent odours. As a cook your hands permanently smell of garlic or onion, or a combination of the two. But when it’s fish, or pork, or beef, or even chicken, quite frankly, it sucks!
Case in point, today I washed and filleted halibut in butchery class. The black, snotty slime that enveloped the fish, no problem. And filleting the halibut themselves was a ton of fun, I thought. However the stench that has permeated into the pores of my fingertips, now that is simply not cool. It doesn’t go away!!!! It is relentless!!!!!
I really have no idea where I was going with that, but on a completely different note, I made some delicious chocolate mousse the other day. So here’s the recipe. I promise it won’t make your hands smell bad!
Chocolate Mousse

Adapted from David Lebovitz who adopted it from Mastering the Art of French Cooking (Knopf) by Julia Child.

2 to 3 ounces bittersweet or semisweet chocolate, chopped (1 bar of Lindt 70% has 10 squares, I used 6…I think this works out to 60 grams or so)
2 tablespoons butter

2 large eggs, separated
1/3 cup, plus 1/2 tablespoon sugar
1/2 tablespoon water
pinch of salt

Julia Child's Chocolate mousse
These are the only ingredients: eggs, chocolate, sugar, butter, salt and water.

 

Julia Child's Chocolate mousse
First melt the chocolate and butter over a double boiler. Set aside to let cool slightly.
Julia Child's Chocolate mousse
Whip the egg whites with the salt. Once they reach the soft peak stage, add 1/2 tbsp. of sugar and continue whipping to form stiff peaks.
Julia Child's Chocolate mousse
Over the same double boiler you used to melt the chocolate, beat together the egg yolks with the remaining 1/3 cup of sugar. Continue until they become at least doubled in volume and very pale in color. Remove from the heat and place over an icebath (I simply set the bowl in the sink which was filled with cold water). Beat until the mixture cools and thickens even more.
Julia Child's Chocolate mousse
Combine the chocolate and egg yolk mixtures.
Julia Child's Chocolate mousse
Gradually fold in the whites, beginning with 1/3 and then adding the remainder once this is incorporated.
Julia Child's Chocolate mousse
Spoon into individual ramekins and allow to chill for at least 1 hour. The batch I made was perfect for 3 portions. It keeps for a few days so if you are only cooking for yourself, that chocolate fix is always available.
Julia Child's Chocolate mousse
Because both the whites and the yolks are whipped, it is incredible how light and airy this mousse turns out. Thank you Julia Child! And David Lebovitz deserves some credit too for bringing the retro recipe to my attention. Yummy!
Julia Child's Chocolate mousse

Chocolate Mousse

I am a chocoholic and this is a rich, satisfying dessert that is ready in minutes. Sure, it’s a bit old fashioned, but you can’t go wrong with French classics. This recipe doesn’t even contain cream, it’s just chocolate, eggs and sugar. So, it’s actually pretty healthy! As long as you can refrain from eating the entire bowl by yourself 😉

Ingredients:

– 1-100 gram bar of Lindt 70% dark chocolate
– 1/4 cup sugar
– 4 egg whites
– 2 egg yolks

Chocolate Mousse
Some double boiler action!
Melt the chocolate over a double boiler. For those of you who don’t know what this is, it’s a way to gently melt the chocolate without scorching it. Place a bowl over top of a pot of gently simmering water and voila! Once melted, let it cool slightly, then mix in the egg yolks.
Meanwhile, whisk the whites. When they reach the soft peak stage, add your sugar. Continue whipping until they form stiff peaks. You should be able to hold the bowl upside down over your head without everything dropping out (you know, like they do with Blizzards).
Chocolate Mousse
Chocolate Mousse
stiff peaks
Now all you have to do is gradually fold it all together (the egg white and chocolate mixtures, that is). Don’t be too vigorous because you don’t want to deflate the egg whites. You spent all that time whipping air into them so you don’t want to lose the fluffiness.
Chocolate Mousse
(try not to consume the entire bowl by yourself, I know, it’s easier said than done!)
Chocolate Mousse

Spoon into individual glasses (it should serve 4), chill and enjoy!