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Until now, the first rule of chocolate has always been to keep it as far away from water as possible. In fact, when melting chocolate over a double-boiler, you aren’t even supposed to let the bowl holding the chocolate touch the water in the pot beneath it, because the chocolate will seize up.
Never mind how someone with food allergies can be sure that a mousse doesn’t contain eggs, or some other allergen. I’ve seen mousse recipes that have a recipe list more than 7 ingredients long!
Well, today is your lucky day. This recipe comes straight to us from Hervé This, a famous French chemist who has created a recipe for the most unbelievable, melts in your mouth, light like air chocolate mousse and it only uses two ingredients: chocolate and water.
What’s so wonderful about this recipe is that, so long as you have found a brand of chocolate that is safe for you, you can make this recipe and have it done in about 10 minutes. When I made this weeks ago, I literally had to pull the bowl away from my daughter or she would have eaten the entire thing.
Which brings us to another wonderful thing about this recipe, which is the lack of calories. Most mousses call for eggs, cream or other ingredients that really bring up the calorie count. You’re using less than 2 bars of chocolate for the recipe and then dividing it to serve at least four (the recipe says 4, but I would be surprised if anyone could manage a portion that big; the chocolate flavor is so rich and intense). Pareve chocolate in and of itself has barely any calories, so you can really enjoy the decadence of this chocolate mousse without the guilt.
9.35 ounces (265 grams) bittersweet chocolate, chopped (I like Nobless 55%)
1 cup (240 ml) water
4 Tbsp sugar, optional
1 tsp vanilla extract, optional
1. Prepare a double freezer: fill one bowl with ice and water, and place another, smaller bowl on top of it. Set it aside and allow the water to get really cold before continuing.
2. Put chocolate and water (also sugar and/or flavoring if you’re using) in a pan and melt the chocolate over medium heat, stirring occasionally.
3. Pour the melted chocolate into the double freezer and start whisking with a wire whisk. When you think that your arm can’t handle it anymore, keep whisking. Pay attention as the texture changes and keep whisking until it forms fairly stiff peaks. Be careful not to overwhisk, or you will still end up with grainy mousse.
If the mousse does become grainy, place it back in the pan to re-heat (until about half of it has melted again) and then pour it back into the double freezer to whisk again, briefly.
4. Divide into four serving cups and serve immediately.
Note: the proportions of liquid to chocolate are very important to the science that makes this work. If you choose to add a flavored liqueur or extract, you must subtract that amount of liquid from the cup of water.
Since you probably don’t believe me, I’m actually going to show you to a YouTube video of chef Heston Blumenthal making this recipe.