Hervé This' Chocolate Mousse

By 39 Comments

Edit Recipe Add Photos

Genius Recipes says: It took a brilliant, adventurous chemist to discover the simplest way to make chocolate mousse at home. Hervé This, the father of molecular gastronomy, discovered how to make a flawless, creamy chocolate mousse out of just chocolate and water.

This all happens fast as the mixture cools, so chances are you'll go too far on your first try. Don't worry — just return it to the pan, melt it, and start over (see step 3). Once you have the rhythm down, you can flavor it as you wish with liqueurs or coffee or spices, sweeten it to your liking, or just keep it dark and intense. In all of these scenarios, a little whipped cream up top is never a bad idea. Adapted from Molecular Gastronomy: Exploring the Science of Flavor (Columbia University Press, 2008)

Serves 4

  • 3/4 cup (6 ounces) water
  • 8 ounces chocolate (we used 70% bittersweet — choose a high quality chocolate you love)
  • ice cubes
  • whipped cream for topping (optional)
  1. Simply pour water into a saucepan (which will be improved from the gastronomic point of view if it is flavored with orange juice, for example, or cassis puree). Then, over medium-low heat, whisk in the chocolate. The result is a homogenous sauce.
  2. Put the saucepan in a bowl partly filled with ice cubes (or pour into another bowl over the ice -- it will chill faster), then whisk the chocolate sauce, either manually with a whisk or with an electric mixer (if using an electric mixer, watch closely -- it will thicken faster). Whisking creates large air bubbles in the sauce, which steadily thickens. After a while strands of chocolate form inside the loops of the whisk. Pour or spoon immediately into ramekins, small bowls or jars and let set.
  3. Note: Three things can go wrong. Here's how to fix them. If your chocolate doesn't contain enough fat, melt the mixture again, add some chocolate, and then whisk it again. If the mousse is not light enough, melt the mixture again, add some water, and whisk it once more. If you whisk it too much, so that it becomes grainy, this means that the foam has turned into an emulsion. In that case simply melt the mixture and whisk it again, adding nothing.
  4. Serve immediately, or refrigerate. Top with whipped cream if desired.

Comments (39) Questions (3)

Default-small
Default-small
Default-small

11 days ago Tricia Summers

Sounds deelish! I'll try it sometime

For great Chocolate Mouse recipes & more, Visit http://cookingwithtricia...

Junehandsonchin

21 days ago JuneRoca

What's the chocolate ingredients listed at the back of it? Does it have sugar?

Default-small

about 1 month ago Janet Paula Lieber

How long will this keep refrigerated?

Miglore

about 1 month ago Kristen Miglore

Kristen is the Senior Editor of Food52

In my experience, it held up for a couple days in the fridge. It a little harder and more dense when cold, but still delicious.

08270410avatar_messbrasil

about 1 month ago mensaque

Is it really that simple?My favorite dessert made out of my favorite food and my favorite drink...

Port2

about 1 month ago nogaga

Has anyone tried this with 90% chocolate?

Default-small

about 1 month ago Janet Paula Lieber

Is it possible to replace the chocolate with cocoa powder and agave.

Miglore

about 1 month ago Kristen Miglore

Kristen is the Senior Editor of Food52

Hi Janet, I don't think it would work -- you need the fat in the chocolate to emulsify into a mousse.

Default-small

about 1 month ago Janet Paula Lieber

If I wanted to add a little agave (I may be using 85% chocolate) do I have to make any changes in the amount of water.

Miglore

about 1 month ago Kristen Miglore

Kristen is the Senior Editor of Food52

That's probably not necessary, but be sure to check out step 3 if anything goes awry. Hope you like it!

F_flamingo_twitter

11 months ago RJ Flamingo

Inspired by this post, I made this Chocolate Orange Mousse Torte, that's kosher for Passover, dairy-free, and gluten-free: http://flamingomusings.... Turned out so great!

Default-small

almost 1 year ago Victoria Carr

I'm interested in this and will probably try it, but to be perfectly honest it sounds too rich to me. Julia Child's mousse is too rich for me, so I imagine this would be over the top; however, having said that, I make a chocolate torte from Lora Brody, which is delicious and very rich - not to be eaten without whipped cream - and I love it.

Default-small

about 1 year ago Jodianne

I saw this recipe last night and decided to try it. I didn't think it would work because I am in Jamaica and my kitchen tends to be warmer than most. I thought the bowl of ice wouldn't be enough to cool the chocolate, so I threw my metal bowl in the freezer for awhile just to ensure I could maintain a certain temperature. It came out perfectly. I substituted half of the water with amaretto liqueur and topped with whipped cream and a dash of cinnamon. Talk about death by chocolate....My family and I are sold and ready to experiment with different liqueurs and toppings. Thank you Thank you Thank you....from a true chocoholic

Default-small

about 1 year ago Geni

Never dreamed this would work, but, wow, did it ever! Replaced 1 1/2 - 2 TB of the water with Navan Liqueur and followed directions for melting. Began whisking by hand and, although it really didn't take long to thicken up, I thought my arm would fall off! Wasn't quite sure when to stop, apparently it was just long enough. Served with sweetened whipped cream to which I added more Navan............Ymmmmm!!!

La_gerbe_detail

about 1 year ago rosalind5

I made it for a Valentine's Day treat for my husband and 2.5 year old son! I used 62% Cacao Semisweet Chocolate from Scharffen Berger, whisked until the chocolate suddenly went thick and light (it took just a few minutes with an electric whisk), scraped it into ramekins and put them to chill in the fridge. I regretted the latter step, I have to say, chilling the mousse even for 30 minutes or so hardened it. It was still delicious, especially with vanilla whipped cream, but it was nicest at room temperature immediately after I made it. My husband and son

Default-small

about 1 year ago mrathmel

I made this today too. But, it was a bit of a disappointment...Made at about 4pm and served about 7pm - hard as a rock. Bummer. I did garnish with whipped cream and a few slices of fresh strawberries.
I'm going to try again, but next time I will a) use a less intense dark chocolate (used Trader Joe's 85% Dark - too bitter) and b) serve shortly after I make it.
I love the simplicity of the dessert, but I think I could have used more detail in the directions.

Default-small

about 1 year ago Zim

I made this today for my wife. I used straight water and an electric mixer. Richest mousse I've ever had. I made it at 3:00 and ate it at 7:00 it had "set up" but the air bubbles kept it from getting too hard. I'd say eat within an hour of finishing the whipping for best results. We made 4 servings, I'm a big guy and had to force myself to finish it. The chocolate was intense, rich, I felt like I was about to enter a diabetic coma when I'd finished. Yes I'd made whip cream to top, it was too rich without the cream on top.

Default-small

about 1 year ago joannajw

Well I couldn't believe this would work but in the interests of science :) decided to give it a try. Only made half the recipe as I plan on eating it all myself. SO EASY! I almost skipped supper but I'm fixing that now & will eat this after. It's in the fridge but I did lick the beaters. Once it was in the ice bath I used an electric hand beater & it took about another 3-4 mins, but you can stop at any time as soon as it's stiff enough for your liking.

13da35b_1_2_

about 1 year ago NIkiH

I halved the water with Kirsch Liqueur and used 60% (all the store had left). Easy and Delish! Over wisked the first time so re-melted and got it perfect!

Default-small

about 1 year ago Sindhi

Instead of stevia (which I find has a whang to it) or diet sweeteners (which have nasty chemicals and subvert your desire to lose weight), may I suggest blue agave syrup, which is delicious, low on the glycemic index, and safe for diabetics; it doesn't take much. You can buy it at Costco.

F_flamingo_twitter

about 1 year ago RJ Flamingo

Why are you all making this so complicated? Put the water in a pot over medium heat, add the unmelted</> chocolate, and stir till it's melted and makes a smooth sauce. Ice bath, whisk, and poof! Mousse!

I used Scharffen Berger 68% that I treated myself to at Xmas, and have been saving for a special occasion. Not being much of a hand-whisker, I used the number 1 setting (lowest) on my KA stick blender, using the whisk attachment, adding 1 Tbs. sugar & a splash of Kahlua. Yummers! Refrigerating now & going to be V Day dessert tonight! Thank you!!!

F_flamingo_twitter

about 1 year ago RJ Flamingo

I neglected to mention that, since I didn't want to break into a third bar of chocolate (they come in 3 oz bars), I used 6 oz chocolate to 4 oz water. Worked perfectly!

Default-small

about 1 year ago Zim

Amen RJ!!!!!! The water keeps the chocolate from burning--particularly if you use a medium low burner setting. A little stir every once in awhile and in 5-6 minutes viola--melted chocolate ready for the ice bath and mixer.

Crab_balls

about 1 year ago InSearchOfLostThyme

This recipe is outrageously simple and delicious! Added a shot of grand marnier and a dash of salt and am looking forward to earning major husband points when I break this dish out on Valentine's Day/ Thanks Genius Recipes!

Dsc_0122.nef-1

about 1 year ago Panfusine

Genius?? this?? Its WAAAY beyond that, its sheer madness, insanity.. (evident by the way its making me Rave.. n'est ce pas??), I whipped up some with left over chocolate from making truffles, with some caramelized pineapple & topped with grains of Thai ginger salt..