Chocolate mousse in 5 minutes and no chilling needed!
Hope everyone’s had a nice weekend! It doesn’t feel much like Monday today though, more like Friday I’d say, but then again since last post I flew to Milan and just landed back home… so my weekend was seriously cut short. Which brings me to chocolate, desperate need of chocolate, that is, and the next contestant in the chocolate mousse marathon.
I have such big names behind today’s recipe, that it’s even intimidating to say anything but praising about it.
French chemist and founder of molecular gastronomy – Hervé This, created this recipe, which makes chocolate mousse using 2 ingredients in less than 5 minutes. The recipe is further used by non other but Heston Blumenthal, who I guess does not need any introduction (having one of the best restaurants in the world may have something to do with it…).
Now, almost everywhere I’ve seen this recipe, it was titled as nothing less but the best chocolate mousse ever, and the easiest one to make since it requires only two ingredients: water and chocolate. Yes, you’ve read correctly only water and chocolate that are melted together and then whipped over an ice bowl.
Sounds simple? Indeed it is. In fact there is nothing particularly complicated about it, and the only basic skills you need here is to know how to melt chocolate and how to use a mixer.
This recipe does have one trick namely, you can over whip the mousse and then it can become grainy, but since it only has water and chocolate within, you can melt them both again and try whipping once more.
My only note is that once you’ve whipped it, you should transfer it to serving bowls immediately, as the mousse texture starts setting directly and then instead of pouring, you’ll have to be scraping it.
So, to sum it all up, I’ve made a little FAQ of what we thought of this wonder:
Is it an instant chocolate mousse?
Yes. Literally 5 minutes and you have a chocolate mousse, no chilling required.
Does this result in a mousse like texture?
Yes, though on the very light side, more like whipped cream.
Does this melt in your mouth wonderfully?
Yes, even better than most mousses do.
Is this chocolate mousse good?
Is this the best chocolate mousse ever?
Well… Not sure. I mean it’s good, really good! But for it to be exceptional you have to use the best chocolate known to man, with at least 70% cocoa solids in it (which doesn’t come cheap), otherwise you will end up with a dessert tasting like supermarket chocolate mousse, as it will lack chocolate intensity.
Next, as it only contains water and chocolate, it does lack a tad of richness that cream, butter or eggs bring, but it’s down to personal taste here.
Having said all that, if you do have some Valrhona chocolate stocked in your cupboard and feel like spending only five minutes on dessert you want to eat right away, then this may just be the perfect recipe for you!
However, as the search for the best chocolate mousse recipe is not over yet, and if you’d like to see some more unconventional ways of making chocolate mousse, on Wednesday, I’ll be posting a recipe of that kind!
- 270 grams Valrhona Chocolate (at least 70% cocoa solids, less will taste bland)
- 240 ml water
- Melt the chocolate with water in a heatproof bowl over a pot of simmering water.
- Once the chocolate has melted, immediately place the bowl on ice (have it ready) and using a hand mixer start whisking until thick. Take care not to over-whip as the texture may become grainy, in that case melt the chocolate again and whisk over ice until thick.
- Pour immediately into serving bowls and serve!
Previous posts in the chocolate mousse marathon:
- Chocolate orange mousse
- Avocado chocolate mousse
- Chocolate mousse in a blender
- Gordon Ramsay 4 minute chocolate mousse
- White chocolate mousse with rose and orange blossom