My Recipe Box
Best of the Blogs

The Fastest and Richest Chocolate Mousse Ever

Nearly instant chocolate mousse.

Nearly instant chocolate mousse.

By Jennifer Armentrout, editor

February 9th, 2011

I read about this chocolate mousse on Cafe Fernando in December, but knowing that Valentine's Day comes on a Monday this year, I've been waiting to tell you about it until now. This mousse is so fast and simple that you can and should make it for your Valentine, even if it's been a really long day and cooking is the farthest thing from your mind.

The technique is very cool. You simply melt chocolate in some water, and then whisk the bejeezus out of it over an ice bath until it cools and thickens into ready-to-eat chocolate mousse. When I tried it, this only took about 3 minutes of whisking.

In the blog post, there's a link to a video of Heston Blumenthal demo-ing this recipe. It's worth watching for an explanation of what's happening at the molecular level as you whisk, plus you'll get to see what the mousse should look like when it's ready—helpful for avoiding overwhisking.

One thing to keep in mind: Because the mousse is essentially 70% bittersweet chocolate, it might be a bit intense for some, but you can sweeten it, and you can also add liqueur or other flavorings to dress it up as you like.

posted in: Blogs, Valentine's day, chocolate mousse, heston blumenthal
Comments (16)

manumanu writes: For Jean
First successful attempt with milk chocolate:
60ml water
100gr 30% milk chocolate (I used Ritter Sport)
20 gr 85% chocolate (I used 2 squares of a Lindt chocolate bar)
(you could try with less dark chocolate, but I find it too sweet) Posted: 1:38 pm on March 26th

bflorin writes: My opinion? Chocolate mousse NEEDS cream ..... it has to do with mouthfeel. While this gives a nice chocolate flavor, it's kind of thin in the mouth -- there's just something lacking ..... Posted: 9:54 pm on February 16th

JenniferArmentrout writes: Thanks, aqn. Typo fixed. Posted: 12:30 pm on February 15th

RosemountInn writes: I tried this today - and it worked. I had a supply of powdered Valrhona 70% chocolate. I had to play with the volume of powder to liquid a little - but it turned out perfectly - just as it shows in video!! Amazing. I am pairing it with a dollop of Orange almond whipped cream to sweeten a little. I added some Kirsch to chocolate as well. Great recipe. Thanks! Holly, the Innkeeper and sometimes chef. Posted: 11:44 am on February 15th

aqn writes: Jean: "I suppose it's too much to hope for to make this with milk chocolate which I dearly love!??" Why not? I made this tonight. I halved the recipe and added two teaspoons of sweetened condensed milk: I also added a small sprinkle of Kosher salt on top. And oh BTW, it's "Blumenthal" not "Blumethal". Posted: 10:44 pm on February 14th

chef_eleni1 writes: Yes, this is an amazing recipe, especially for those of us that love dark chocolate, but can someone confirm the measurements chocolate to water? and what about if I want to add some Grand Marnier? what's the ratio then? Some help please. Posted: 4:09 pm on February 14th

artquiltist writes: Okay, you have to click the first highlighted link. Got it.
Posted: 2:10 pm on February 14th

artquiltist writes: I'm confused. Beautiful photo. No recipe. One poster says 9.35 oz chocolate to one cup of water, but no instructions anywhere. What's up with this?
Posted: 2:07 pm on February 14th

RosemountInn writes: This sounds like an amazing recipe. Must try this for my guests. Posted: 12:50 pm on February 14th

daystar writes: This concoction is extremely easy and very delicious. I hade some semi-sweet chocolate in the cabinet so I used that along with a touch of vanilla. The ratio of chocolate to water is 9.35 oz chocolate to 1 cup of water. Oh, yes, I used an electric whisk which worked just fine. Posted: 12:03 pm on February 14th

kathycook writes: Why bother! I just eat the 70% chocolate bar.... and share with love. Posted: 11:40 am on February 14th

ArtStudent writes: Jean, I'd love to hear how it works if you try this with milk chocolate. I suspect it would be hard to avoid a grainy texture because of the milk solids and extra sugar. Any ideas, anyone? Posted: 9:18 am on February 14th

Jean writes: I suppose it's too much to hope for to make this with milk chocolate which I dearly love!?? Posted: 8:55 am on February 14th

sherat writes: What are the proportions? Sounds wonderful. . .and Easy Posted: 6:09 am on February 14th

ebarbour writes: Yes!! I've been curious about this recipe for a while. Thanks for reminding me just in time :) Definitely trying it. Posted: 4:17 pm on February 9th

MelissaDenchak writes: I can't wait to try this!! Posted: 2:59 pm on February 9th

Log in or create a free account to post a comment.
Make it Tonight

Cookbooks, DVDs & More

The Best of the Blogs

If you’ve ever wondered what links the editors of Fine Cooking are forwarding around the office, which bloggers we love (or have just discovered!) then this blog is for you. We’ll be shining a light on our favorite blogs and bloggers regularly.

As always, we invite you to join the conversation. Share your own blog discoveries with us by emailing