Hervé This' Chocolate Mousse
Let's quit while we're ahead.
Your whole setup: Saucepan with chocolate, check. Water, check. Bowl over ice bath with whisk, check and check.
So wrong, but so right. You could chop your chocolate up beforehand for a faster melt. Or you could not dirty a knife and cutting board, and just break it up like so.
A couple minutes of simmering and stirring, and your chocolate is melted. (No need for a double boiler -- the water will keep it from burning.)
A smooth emulsion. Water and chocolate are better friends than anyone ever expected.
Pour into your chilled bowl set over ice (or just plunk the saucepan into the ice -- but it will take longer to get chilled).
Then get whisking!
In an aluminum bowl, the mixture chills and thickens very quickly. In thick ceramic, not so much. You may want to resort to a hand mixer if you're using a thicker, more insulated vessel.
When you get to this point, you should probably quit. Pour or spoon it into ramekins and watch as it finishes setting up.
Mmm, moussey.
That's the ticket.
Now you're just getting crazy.
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)
- 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.
- 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.
- 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.
- Serve immediately, or refrigerate. Top with whipped cream if desired.
- This recipe is a Community Pick!







11 days ago Tricia Summers
Sounds deelish! I'll try it sometime
For great Chocolate Mouse recipes & more, Visit http://cookingwithtricia...
21 days ago JuneRoca
What's the chocolate ingredients listed at the back of it? Does it have sugar?
about 1 month ago Janet Paula Lieber
How long will this keep refrigerated?
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.
about 1 month ago mensaque
Is it really that simple?My favorite dessert made out of my favorite food and my favorite drink...
about 1 month ago nogaga
Has anyone tried this with 90% chocolate?
about 1 month ago Janet Paula Lieber
Is it possible to replace the chocolate with cocoa powder and agave.
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.
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.
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!
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!
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.
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
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!!!
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
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.
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.
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.
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!
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.
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!!!
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!
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.
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!
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..