Chocolate Mousse with Whipped Cream

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.