Valentine's Day: Two Ingredient Chocolate Mousse
Once again, I'm a tad late to the chocolate party, but had to wait for my chocolate taster daughter to visit. This dark mousse from the New York Times article was adapted from the molecular gastronomist Hervé This. The Times recipe sprinkles the mousse with fleur de sel, which I didn't use here.
It's an interesting concept...two ingredients, chocolate and water, which usually don't play well together. But this works. Quite amazingly, actually. You need lots of elbow grease; we took turns whisking.
Happy Valentine's Day!
Two Ingredient Chocolate Mousse
From The New York Times
285 grams bittersweet chocolate (about 10 ounces), roughly chopped
Create an ice bath in a large bowl using ice and a little cold water. Fit 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. Stop whisking when the consistency resembles whipped cream. Dish into ramekins and either serve immediately or refrigerate until serving. If the consistency is off (if you've beaten it too long and it gets too firm), just melt and start over again.
We dolloped some whipped cream on top.
For a lighter mousse, use 265 grams of bittersweet chocolate or just add more water.