Hervé This' Chocolate Mousse
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.
Let's quit while we're ahead.
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
-
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!
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27 days ago Scott
Is that 8 oz of chocolate by weight or volume?
about 1 year ago Ester
Can I sub the water fr goat milk?
about 1 year ago Vivian
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.
about 1 year ago Ester
Do you think I can us goat milk instead?
about 1 year ago Beth100
What happens to this at room temperature? Will it hold up, or does it melt to a liquid? Thank you!
about 1 year ago Miranda Majewicz
Can I use non-dairy milk instead of water?
about 1 year ago CatalunaLilith
Probably not, the extra fat and additives are likely to interfere with the foam formation. You could try it with a smaller amount, though
over 1 year ago Marisa
Sill question but what format of chocolate should I use? Chocolate powder? Baking chocolate bars? Chips?
about 1 year ago CatalunaLilith
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
over 1 year ago garganeyfern
Awesome...!!
almost 2 years ago dchu
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.
over 1 year ago cocolat
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 :)
about 2 years ago Yas
wich brand of chocolate did you use? thank you
over 1 year ago cocolat
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!
about 2 years ago JoanB
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 ?
about 1 year ago CatalunaLilith
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.
about 2 years ago Theresa Owens
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.
about 2 years ago Renée (RJ Flamingo) Joslyn
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!
about 2 years ago Theresa Owens
thank you!
about 2 years ago ariel a
Life changing.
over 2 years ago lauriw
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.
over 2 years ago Sara
Question about the water: how long do I wait before whisking in the chocolate? How hot should the water be? Thanks.
over 1 year ago cocolat
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 :)
almost 3 years ago ATG117
converted!
almost 3 years ago Maxine belsky
I+could+not+get+it+to+thicken+enough.+What+could+I+have+done+wrong.
Mindi
almost 3 years ago Ingrid Warneryd
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!
about 3 years ago Jane Latimer
Could you make this with coffee instead of water?
almost 3 years ago Renée (RJ Flamingo) Joslyn
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.
about 3 years ago X
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.
about 3 years ago Transcendancing
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.
Showing 30 out of 97 comments