Fine dessert recipes to tempt your taste buds
Chocolate mousse in minutes
Two ingredients (seriously, only
chocolate and water) and five
minutes later, you will be eating The
Best Chocolate Mousse of Your
Life. I promise.
And you don’t even need any fancy
kitchen gadgets. Patience and a bit of
elbow grease are required, but we
always need those in the kitchen,
right?
This amazing discovery was made by
the famous French chemist, Hervé
This, who is also known as the man
who unboiled an egg. The recipe,
which is also called Chocolate
Chantilly,
starts
with
melting
chocolate in water and ends with
whisking it until thickened. Sounds
like it goes against everything we’ve
been taught about working with
chocolate, right? Sure, I’ve seen
chocolate and water together in many
recipes, but that was just the
beginning of a recipe (mostly
chocolate sauce), not all that you
needed. So forget about everything
you’ve been thought and try it. The
recipe not only works, but also
produces a mousse with the purest
chocolate flavor ever.
Since the recipe has only two
ingredients, it all comes down to the
quality of the chocolate you use. My
favorite is Valrhona’s Guanaja, but if
you have another favorite, feel free to
substitute as long as it has 70% cocoa
solids. If you find the taste of
bittersweet chocolate too strong, you
may add a bit of sugar.