This is more a technique than a recipe, but it's a lot of fun. It results in a light yet deeply chocolatey mousse that's totally vegan and dairy free. If you overwhip the first time around, it's easy to fix—just reheat, add a couple drops more water, and start over. This will keep for 2 to 3 days in the fridge.
Hervé This' Chocolate 'Chantilly'
About This Recipe
|Active time:||5 minutes|
|Total time:||10 minutes|
|Special equipment:||bowl, whisk|
|This recipe appears in:||Chocolate + Water = Mousse?|
- 350 grams dark chocolate, chopped
- 270 grams water
- Cold water and ice, for ice bath.
Put equal parts water and ice into a medium bowl for the ice bath. Boil the water in a saucepan, or in the microwave, and pour it into a second medium bowl.
Add the chopped chocolate and stir with a spatula or whisk until all the pieces are melted, about 2 minutes.
Place the bowl with the chocolate over the ice bath and whisk vigorously. Continue to whisk until the mixture has the consistency of stiffly whipped cream, and then quickly divide it between individual serving cups or into a serving bowl. Refrigerate.