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This is an intense, creamy, one-ingredient chocolate mousse adapted from a recipe by the molecular gastronomist Hervé This. The nearly instant dessert also happens to be vegan, and without the distraction of cream or eggs, a complex chocolate can shine. The mousse serves four and can be doubled. But even if you’re only serving two, don’t be tempted to halve it. And speaking of two, the mousse is a great choice for chocolate lovers on Valentine's Day or an at-home date night!
For two more delicious mousse recipes, check out Caramel Mousse with Cashew-Cookie Crumble and dairy-free Avocado Chocolate Mousse by Michael Symon.
Ingredients
- 285 grams bittersweet chocolate (about 10 ounces), roughly chopped; more as needed*
Yield
Serves: 4
Preparation
Create an ice bath in a large bowl using ice and a little cold water. Nestle a smaller bowl in the ice bath.
Place chocolate and 1 cup water in a small pot and heat over medium. Whisk until mixture is melted and smooth, about 3 to 5 minutes.
Immediately pour melted chocolate into the bowl in the ice bath. Vigorously whisk chocolate mixture by hand until thick, 3 to 5 minutes. The chocolate should be fluffy and form a mound when dolloped with the whisk (it should generally have the texture and appearance of mousse). If the mixture does not thicken, add a bit more chopped chocolate and re-melt over the heat. Spoon into serving bowls and garnish with fleur de sel.
* For a lighter mousse, use 265 grams of bittersweet chocolate or just add more water.