Chocolate mousse with water
A delicious creamy chocolate mousse made only with water and dark chocolate! So simple, yet so genius! Serve it in ramekins with some fresh fruit or as a cake frosting.
Servings: 4
Ingredients
- 5.3 oz/ 150 g dark chocolate
- 3.5 oz/ 100 g milk chocolate
- ⅔ cup / 160 ml water
- Berries for decoration, optional
Instructions
- Break the chocolate into pieces and place it in a heatproof bowl over a pan of simmering water. The bowl should not touch the water. This is your double boiler.
- Add also the water into the chocolate.
- Mix gently with a silicon spatula from time to time.
- When the mixture is smooth and no hard chocolate pieces remain, remove the bowl from the double boiler. Let it cool for 5 minutes, mixing occasionally with the spatula.
- Place the bowl with the chocolate mixture in another larger bowl with some ice inside.
- Whisk the chocolate for about 5-10 minutes, until it thickens. Be patient, even if it doesn’t look like it will thicken. Don’t stop whisking as the air incorporated into the mousse gives it a fluffy texture.
- When the chocolate is thick enough, spoon it into cups or ramekins. Decorate with berries if you like.
- You can eat the chocolate right away but I recommend you to cool it in the fridge for 3-4 hours, covered with plastic wrap. The texture will become even denser and fluffier.
Notes
- Store the chocolate mousse for up to 5 days covered in the fridge.
- You can use different proportions of milk chocolate and dark chocolate or use only one or the other.
- You can make a less dense mousse with same quantity of chocolate and ⅞ cups water.
- Consider using a bar with 70% cocoa solids in this case (no milk chocolate).
- If you prefer a thicker mousse, decrease the water quantity to ½ cup (see Proportions above). This works also for white chocolate mousse.
For more recipes visit: daniscookings.comFollow @daniscookings in Instagram
