2.14.13 Whip It Good

Mousse 790 xxx
photos by gluttonforlife
This is a quickie. It's for those of you still casting about for the ideal, luscious Valentine's Day dessert. (Not that it wouldn't be just as irresistible any other day of the year.) I made it yesterday and it was an astonishing sight to behold, considering that it's a chocolate mousse made only of chocolate and a bit of water. No eggs, no cream, no fuss. Melissa Clark of the Times got the recipe from molecular gastronomist Hervé This. (Not to be confused with his colleague Henri That.) It's intense and ridiculously simple, sort of like falling in love. But with more whipping.
Whipping 790 xxx
whisk me away
I recommend watching Melissa's video before you start, so you can pick up a few tips. Then grab some top-notch bittersweet chocolate from your stash (you know you have one) and go. All you do is melt the chocolate with some water, pour it into a bowl over an ice bath and whip it into submission. In a few short minutes it miraculously becomes mousse!

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

from the New York Times via Hervé This
serves 4
  • — 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.

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