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The Fastest and Richest Chocolate Mousse Ever

Nearly instant chocolate mousse.

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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.


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  • manumanu | 03/26/2011

    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)

  • bflorin | 02/17/2011

    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 .....

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    JenniferArmentrout | 02/15/2011

    Thanks, aqn. Typo fixed.

  • RosemountInn | 02/15/2011

    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.

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