Divine Chocolate Mousse

This pure chocolate mousse, inspired by Heston Blumenthal is a great dessert to have up your sleeve if you ever need to serve anything egg, gluten or dairy-free. 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.

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Divine Chocolate Mousse

Total Time 15 minutes minutes

Servings 1 person

Ingredients

• 50 g dark chocolate (70% cocoa solids minimum)
• 40 g water

Metric - US Customary

Instructions

• 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.
• Weigh 40g (1.5oz) water into a small saucepan. Break chocolate into chunks and add to the water.
• 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.
• Transfer melted chocolate to the smaller bowl and whisk until you have a light moussy texture. Transfer to pretty serving glasses.

Variations for Serving Sizes

The recipe above can easily be multiplied for up to 6 people. If you need to make more than that, best to do it in 2 or 3 batches because you need the ice water to cool the mixture fast. Larger amounts may have problems cooling rapidly. Smaller batches also make it much quicker and easier for whisking.

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.

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 difference 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.

Leftover Potential

They’re best within a few hours of being made. Leftovers can be kept covered in the fridge – the mixture will firm up and possibly go a little grainy but they’ll still be delish.

Serving Suggestions

It’s very rich yet light at the same time. Best served in pretty glasses or teacups with teaspoons for tiny mouthfuls.

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