2.14.13 Whip It Good
Make it in the 15-minute interlude between dinner and dessert, or prepare it ahead of time, then rewhip for a minute before you serve it. Important: do not forgo the sea salt. It truly makes it sing. (A blob of whipped cream or crème fraîche would also not be wrong.) Love is all you need, but a bottle of wine, some chocolate mousse and thou are a few things I would not throw out of bed.
P.S. I've even got another vegan chocolate mousse recipe, here...
Bittersweet Chocolate Mousse
- — 285 grams (about 10 ozs) best quality bittersweet chocolate
- — 1 cup water
- — fleur de sel or Maldon salt
Create an ice bath in a large bowl with lots of 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 a medium flame. Whisk until mixture is melted and smooth, about 3-5 minutes.
Immediately pour melted chocolate into the bowl in the ice bath. Vigorously whisk chocolate mixture until thick, 3-5 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 remelt over the heat, then whisk again. Spoon into serving bowls and garnish with sea salt.