Hervé This' Chocolate Mousse
Author Notes: 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) —Genius Recipes
Serves: 4
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3/4 cup (6 ounces) water
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8 ounces chocolate (we used 70% bittersweet — choose a high quality chocolate you love)
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ice cubes
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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!
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Is that 8 oz of chocolate by weight or volume?
Can I sub the water fr goat milk?
Used a mix of milk and dark chocolate, and subbed 2% milk for water, and it came out great! Very rich. I would say it serves closer to 6 than 4, especially after dinner. The leftovers are yummy spread on toast.
Do you think I can us goat milk instead?
What happens to this at room temperature? Will it hold up, or does it melt to a liquid? Thank you!
Can I use non-dairy milk instead of water?
Probably not, the extra fat and additives are likely to interfere with the foam formation. You could try it with a smaller amount, though
Sill question but what format of chocolate should I use? Chocolate powder? Baking chocolate bars? Chips?
chocolate is by definition the mixture of cocoa solids and cocoa butter (not cocoa powder, which is dried out cocoa solids. I've never heard of chocolate powder but if it exists not that either). Baking chocolate, chocote bars, or chocolate chips should all work. Just be careful, much baking chocolate is 100% cocoa and very bitter, so it won't taste good to most people. Many chocolate bars and chips are less than 60% cocoa, so there won't be enought fat to make the foam. Many chocolates labeled "bittersweet" or "dark" are 60% cocoa or more
Awesome...!!
Not entirely sold on this as is--it doesn't have as creamy a mouthfeel as mousse made with, well, cream--but mix a generous spoonful or two into a mug of hot milk and you get an INCREDIBLE hot chocolate. The whipped texture melts into a frothy, barista-worthy concoction.
The reason for this is because of the fat present in the cream traditionally used to make mousse. I personally think that this application lets the pure flavour of the chocolate to shine through! To each their own :)
wich brand of chocolate did you use? thank you
You can use any brand as long as it has a high enough cocoa content, around 60% or higher. I've tried with a few and they've all turned out well!
Made this twice and love it, but when I put it in the refrigerator for 1hour+ it is hard and loses its mousse consistency. How long after making this can you leave it at room temperature ?
there's nothing perishable in it, so from a food safety perspective you have more than a full day. I'm not sure if it would fall and lose the mousse consistency at room temp.
I'm excited to try this & want to assign this to a couple for an upcoming cooking club dinner we're hosting (each couple makes a recipe no one has tried). To clarify, is the water hot before the melted chocolate is whisked in? It's implied but want to make sure our friends are successful.
No. And the chocolate is not pre-melted. Pour the un-heated water (tap water, bottled water whatever) into the saucepan. Add the chocolate. Turn on the heat, and whisk together as the chocolate melts. Then, just continue with the recipe as written. It works!
thank you!
Life changing.
That this works is magic. The trick is knowing when to stop whisking. I went from pudding to more mousse like in a flash. Next time I'll concentrate harder on the tip about strands of chocolate in the whisk, it was hard for me to see on this first pass.
Question about the water: how long do I wait before whisking in the chocolate? How hot should the water be? Thanks.
The purpose of the first step is to melt the chocolate and water together. As long as your water is not piping hot, it will melt the chocolate without burning it :)
converted!
I+could+not+get+it+to+thicken+enough.+What+could+I+have+done+wrong.
Mindi
I had terrible difficulty getting the consistency correct (even after trying the fixes described in the recipe). After three failed attempts with high quality chocolate, I will be returning to more complicated recipes that produce a more consistent result. Was really hoping that this would be a wonderful, easy mousse!
Could you make this with coffee instead of water?
Jane, you can absolutely make this with coffee instead of water. Just make sure that it's room temp or colder (not hot!). I've made this with orange juice with excellent results, too.
I've been making chocolate mousse this way for almost 20 years, except I use cream in place of the water which makes a ganache. When the ganache is whipped, it turns into mousse. Very handy for filling and frosting a layer cake. I divide it into 2 parts. Leave one part as is for frosting, and whip the other part for filling. It's also great piped into hollowed out orange halves or onto strawberry halves, made into sandwich cookies (which are good as is and even better when eaten frozen!), made into a pie, or just served in a little dish with whipped cream and maybe a few chocolate shavings.
I really like the idea of this recipe made with water because it contains a lot less fat without the cream, and I won't eat or serve anything that has raw eggs in it, as traditional mousse does. Can't wait to try this! I think I may make some fudgsicles out of it.
Inexplicably this just works! I'm in awe - and it was so easy! Great result too. Texture is very dense, a little like mudcake, but mousse instead. Flavour is intensely chocolatey - best chocolate flavour I've ever had in a mousse and it's delightfully not very sweet, so the chocolate flavour shines. Best of all, it's easy to make just before you need it without having planned ahead.
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