One ingredient, that is if you don’t count water. An incredible scientific approach to dessert. Are you like me and mousse is something you either put in your hair or order from a French restaurant? I never looked into preparing mousse at home. It seemed unapproachably Le Cordon Bleu. I came across this fascinating preparation that was perfect for our crunchtime burden and just in time for another burden, that Big Red Holiday, and I’m not talking about Christmas or World Smile Day. You won’t believe how easy it is to make something so purely decadent.
People, this is chocolate to the bone that when melted with water is like water for chocolate? no, that when melted with water is the first step of two steps in whipping up a masterful creation. The water enables chocolate to whip to a creamy consistency without cream. You heard me right – no cream.
The last step, and I will not lie, is more difficult, requiring arm power and good judgement. We pour the melted chocolate/water combination into a bowlthat rests in another bowl filled with ice and then we whip it, whip it good. This you tube demo suggests using a whisk, but I cheated after two minutes of whisking by hand and relied on an electric mixer to propel thickening. Then I finished with a whisk to better gauge the consistency. I learned to do this because my first batch, or bee-yatch as I call her, stiffened too much. I had relied solely on the electric assistance and, like my youth, it got away from me. Too thick and too grainy.
Not this batch. I served this last night during our Grammy’s indulgence. And guess what we’re all still awake from the cocoa rush. Or maybe it’s from Annie Lennox rocking the house.
We added some homemade whipped cream, afterall the mixer was out. You know, beat whipping cream until it forms soft peaks, add about 1 tsp of sugar per 1/2 cup of cream and 1/2 tsp vanilla and whip some more until it’s the taste and consistency you like. OR grab a can of Reddi Whip.
Make it for someone you love this Saturday. It’s a luxuriously creamy, no cream, chocolate intense ending to a day when we show a little extra love to all. Chocolate Mousse Be Mine.
chocolate mousse, one ingredient, ten minutes
The darker the chocolate, the healthier the dessert. We used semi-sweet, high quality chocolate pieces. A little mousse goes a long way. Its richness enables smaller servings which will extend the recipe. If you’re a chocoholic, however, go big dividing the recipe into just 4 servings.
preptime: 10 minutes 5-6 servings
- 1/4 cup + 4 tsp water (sorry initial recipe in milliliters)
- 2 cups chocolate pieces
- Fill a large bowl half way with ice. Set a smaller bowl on top of the ice. Assemble your serving dishes and gather a wire whisk, an electric hand mixer fixed with beaters.
- Over low heat, combine water and chocolate in a pan. Whisk slowly until chocolate is fully melted and completely blended in with water. You’ll stand at the stove whisking until the chocolate is melted, about 2 minutes.
- Pour the melted mixture into the bowl that rests on top of the bowl of ice. Begin whisking. This can be a messy process because the mixture is liquidy and splashes. I fixed a paper towel collar around the smaller bowl and I donned an apron.
- Whisk for two minutes then switch to the electric mixer. You’ll mix on medium low speed for another two + minutes, but use your judgement. You want a spoonable creamy mix, not syrupy nor lumpy.
- Finish with a whisk if you have more beating left.
- Using a spatula, spoon creamy mixture into serving dishes. Top with whipped cream, fruit, chocolate shavings, powdered sugar, or any other accoutrement of your choice.
recipe adapted from heston blumenthal and provided by your friends at crunchtimefood.com