Chocolate + Water + A Little Furiousity = An Extraordinarily Scrumptious Dish of Yummy

by Jillian Douglas

The Best and Easiest Chocolate Mousse Recipe Ever

“As a chef, you’re always taught that water is an enemy of chocolate.”

Oh, right.

I knew that.

“This is nonsense. I’m going to show you with this recipe that that doesn’t hold true.”

WHAT?! Ridiculous!

Anyways, maybe you should just watch it for yourselves:

Evening Dream

And being so inspired, I called Boyfriend up and insisted on us partaking this wild culinary adventure of whisking up some mousse. At first we were really confused about the ratio of water to chocolate (what I had found was in the metric system) but then Boyfriend summoned up his magical math skills (scary) and figured out that for 2 3.5 oz. Ghirardelli Intense Dark chocolate bars with 60% cacao, we needed a little more than half a cup of water.

And you know what? It came out beautifully! Because there’s only 2 ingredients and the majority of the mixture is chocolate, the mousse tasted so rich and dark and awesome. Seriously.

So I thought I’d write out the recipe for you. I also (later) found this recipe that could be useful, too.

Simply Mousse

1. Fill a large bowl with a layer of ice and place another smaller bowl on top and set to the side.

2. Break up the chocolate with a knife so it melts faster.

3. Melt the chocolate in the water in a pan on the stove. Don’t take too long, you don’t want to cook it; just heat it up.

4. Quickly pour the chocolate into the bowl over the ice and whisk furiously. It took us pretty much a whole eternity, or maybe 10 minutes, which is a wicked long time to whisk furiously, even if you’re really furious and in to it (rarr!). In fact, it took so long we almost gave up. But then I saw how it looked the slightest bit thicker… so we kept to it… and it kept thickening! By the time it became mousse I was yelling “BABE, IT’S MOUSSE! IT’S MOUSSE!” but he was so furious, I don’t think he noticed and whisked a bit longer and made it a little grainy. Butnevermindthat’sokay. It was still really, really, stuff-your-face-as-fast-as-you-can scrumptious. (Apparently at that point, you could remelt it and whisk again, so say these people).

5. Try it at this point, and if it’s too bitter (60% cocoa is ridiculously dark, even for me. And the original recipe called for 70%!), you are allowed to add some powdered sugar (but only if you’re good).

So anyways, fancy it up a bit if you so desire with some blueberries, raspberries, mint or orange extract, etc. The great thing about this stuff is that it looks pretty fancy all by itself. Look at ‘choo, makin’ your own mousse. Fancy schmancy. Also, it tastes way great if stuck in the freezer to cool down for a while.

Let me know if any of you dare to test your furiousity!

Top image by Cafe Fernando. Bottom image by Ghirardelli Chocolates.

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