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Chocolate Mousse with Whipped Cream

Vegan

A decadent chocolate mousse perfect for a romantic evening or tasty treat.

Prep Time

5 Min

Total Time

10 Min

Ingredients

2

Servings

2–3

  • Kitchen Tested
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This recipe was originally created by Hervé This, one of the creators of the term molecular gastronomy. Normally, cooks and bakers must keep all water away from melted chocolate while cooking because of a reaction called seizing: Even a drop of H2O or liquid that enters chocolate can cause it to form a clumpy mass, which is unsightly and can ruin the appeal of a dessert.

Through science, Mr. This found that if you begin with a specific amount of water, the problem of seizing ceases to occur and a delicious and beautiful mousse can be made without worry. He also recommends trying additional flavors in place of water, specifically orange juice or cassis (black currant). Always use a good quality chocolate for the best flavor.

Enjoy this wonderfully simple recipe but be careful – it’s very rich!

For more information about molecular gastronomy and Hervé This, please visit our article section.

Ingredients

5

ounces

Bittersweet Chocolate

½

cup

Water

Preparation:

  1. Place a bowl into an ice bath and leave to chill.
  2. Add both the chocolate and water into a saucepan and melt over a medium-low heat.
  3. When fully melted, pour the mix directly into the chilled bowl in the ice bath and whisk until the chocolate has thickened to a slightly moist texture. [Be careful to pay attention to the whisking and stop while the consistency is creamy and a little moist. It can be easily over-whisked. If this happens, simply reheat and whisk again.]
  4. Place the mousse into cups.
  5. The mousse can be topped with whipped cream or it can stand alone. Add finishing salt or powdered chocolate for an optional, sophisticated touch.
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