So you know how everyone has been telling you all along that chocolate and water are enemies and don’t go together? Well, that’s not true. They do. In fact, when they’re combined, they can make this incredible light and airy chocolate mousse. Yes, just two ingredients; chocolate + water = magic.  This recipe was created by the master of molecular gastronomy Herve This (pronounced ‘tees’) who wanted to prove that water, air and fat, when combined could create a texture similar to whipped cream. What a glorious invention this is! And the recipe couldn’t be easier to follow so don’t be scared off just because I mentioned a science-y word.  The best part of this mousse has got to be it’s lack of whipped cream (although you could also argue that this is a disadvantage I might add…) which makes it waistline-friendly. Use a good 70-80 % dark chocolate and top it with the berries and you have a cancer-fighting antioxidant powerhouse dessert. Jip, decadent dessert just got healthy. Like I said, MAGIC!

Two-ingredient chocolate mousse with frozen berries

Recipe adapted from Hervé This

Serves 4-6

 

180ml water

230g good-quality dark chocolate, finely chopped

ice cubes

fresh berries (pomegranate rubies, raspberries, blueberries, blackberries), frozen, to decorate

 

Place the water and dark chocolate in a saucepan and heat gently while stirring until melted. Once smooth, pour into a glass or metal bowl which fits over another bowl. Fill the bottom bowl with ice cubes and place the other on top. Using an electric hand mixer, beat the mixture until it starts to thicken and forms soft peaks. Pour the mousse into small bowls or glasses and allow to set in the fridge. Serve with the frozen berries.

 

 

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