Make Chocolate Mousse With Just Two Ingredients (And One of Them Is Free)
It only takes a few minutes.
Chocolate mousse is such a delicious dessert, but it can be time-consuming to make from scratch. Between separating the eggs, whisking the whites, and whipping heavy cream, it can often feel more like a chore than a treat. However, this recipe will give you a yummy and fluffy mousse in a fraction of the time using only two ingredients: chocolate and water!
At first, this might sound like you’re missing a bunch of other important components. Celebrated French chef and widely proclaimed “father of molecular gastronomy,” Hervé This was also shocked at how well the simple mixture came together when he created it in 1995. He told Wired, “I invented it — but it was so easy, I’m embarrassed!”
The chef discovered that melting chocolate with water over a stove and then whisking the mixture until it formed soft peaks created a mousse that didn’t require a lot of ingredients or steps, yet still tasted delicious. He did this by applying basic culinary principles to find a ratio of chocolate to water that mimicked heavy cream. So, when it’s whipped vigorously, it goes from a liquid to a mixture with a very light and airy consistency. Plus, the recipe comes together super quickly — which makes it great for a last-minute dessert.
How To Make Two-Ingredient Chocolate Mousse
First, you need 8 ounces of chocolate. The experts at Food52.com recommend going for a good quality dark chocolate that’s around 70 percent bittersweet. But if that’s too rich, try a bar that has a lower cocoa percentage on the label. If you’re looking for something sweeter, milk and white chocolate work, too.
Break the chocolate into pieces and place it in a small saucepan with ¾ cup of water. Heat the pot over medium-low heat and allow it to gently melt while whisking it. Once the chocolate is all melted, pour the mixture into a bowl and place that bowl into a larger one that’s filled halfway with ice. This chills down the chocolate and allows for more air to be incorporated into the mixture.
While it cools, you can either whisk the mixture vigorously by hand, which requires about three to four minutes of elbow grease, or use a hand mixer with the beater attachments to whip it together in a minute or two. Just make sure that you start it on a low speed to prevent chocolate from splattering everywhere. Regardless, the mixture should ultimately form a thick mousse-like consistency.
Once it’s properly mixed, spoon the mousse into four portion-sized ramekins or bowls and enjoy it right away or keep it in the fridge to indulge in later on. To see how this chocolatey concoction comes together, watch Food52’s video below.
When I tried out this recipe, I was immediately impressed by the light and fluffy texture that didn’t involve any whipping of egg whites or heavy cream. I also used 70 percent dark chocolate, which had a very rich and intense taste, so I dolloped some pre-made whipped cream on top to balance out the flavor.
As a chocoholic, I will definitely be adding this recipe to my repertoire. I’m sure it will come in handy for those times when I want a quick sweet treat after a meal. It’s a classic French dessert made simple — who could say no to that?
