Kathryn’s Pure Chocolate Mousse
One of my students, Kathryn, came up with a super difficult brief – dessert that is dairy, sugar, artificial sweetener and grain-free. And I think coconut-free as well. Anyway, I love a challenge and this pure chocolate mousse, inspired by Heston Blumenthal, ticks all the boxes. But not only that, it’s absolutely delicious as well. One of those divine things that is both light and rich at the same time. And very satisfying.
serves 2
takes: 20 minutes
100g (3.5oz) dark chocolate (70% cocoa solids minimum)
1. Prepare an ice bath by placing a tray of ice cubes with water to cover them in a large mixing bowl. Place a smaller bowl inside.
2. Weigh 85g (3oz) water into a small saucepan. Break chocolate into chunks and add to the water.
3. Place over a low heat and stir for a minute or so until the chocolate is just melted. Be careful not to let it get too hot or the chocolate will split.
4. Transfer melted chocolate to the smaller bowl and whisk with a balloon whisk until you have a light moussy texture. Divide between two pretty serving glasses. Serve immediately.
Variations
chocolate hazelnut – serve sprinkled with finely chopped roasted hazelnuts or mix them through the mousse.
milk chocolate – don’t be tempted to use milk chocolate to make the mousse – there won’t be enough cocoa fat to get the mixture to whip. Instead separately whip some cream and fold the two mousses together.
chocolate swirl – as per the milk chocolate, but only partially combine the two mousses so you end up with a lovely swirled pattern.
chocolate snow – those who prefer a less bitter chocolate might appreciate a dusting of icing (powdered) sugar over the top of their mousse.
lower carb – use 90% cocoa solids chocolate. You may or may not like to add a little sweetener.
salted chocolate – serve with a few sea salt flakes sprinkled over.
Shelf Life / Storage
Best when freshly made. You could make these and keep in a cool place for a few hours but the texture starts to go a little grainy as the chocolate cools and the fat crystals form. Don’t put it in the fridge or you’ll end up with a solid block.
Leftover Potential
I don’t think that will be an issue 🙂
Waste Avoidance
chocolate – keep in the pantry.
Problem Solving Guide
too bitter – if you’re more of a milk chocolate fan, you may prefer to stir through a little whipped cream.
mousse not whipping – there are two possible problems here. Not getting the mixture cold enough OR not enough cocoa solids. Don’t be tempted to skip the ice bath like I did the first time I tried this. And make sure your smaller bowl has ice water touching the base and sides. With the fat levels it’s important to make sure you use a chocolate with at least 70% cocoa solids and be accurate in weighing out your measurements. Too much water and the mixture won’t whip.. a bit like the differerence between whipping cream and light cream.
mousse grainy – like whipped cream, if you over whip the mousse you’ll end up with a grainy texture.
Serving Suggestions
On their own with teaspoons for tiny mouthfuls.
_________________________
back to: 15 Minute Meals Overview
Add to my Old Favourite Recipes