Genius Tip
Once you have the rhythm of making this mousse down, you can flavor it as you wish with liqueurs or coffee or spices, sweeten it to your liking, or just keep it dark and intense.
Serves 4
3⁄4 cup (180ml) water
8 ounces (225g) chocolate (I use bittersweet chocolate that’s 70 percent cacao—choose a high-quality chocolate you love), broken into pieces
Ice cubes
Whipped cream, for topping (optional; page 236)
Simply pour the water into a saucepan over medium-low heat (the water can be improved from the gastronomic point of view if it is flavored with orange juice, for example, or cassis puree—just replace some of the water with an equal amount of the flavorful liquid). Then, add the chocolate and whisk it in as it melts. The result is a homogenous sauce.
Put the saucepan in a bowl partly filled with ice cubes (or pour into another bowl over the ice so it will chill faster), then whisk the chocolate sauce, either manually with a whisk or with an electric mixer (if using an electric mixer, watch closely—it will thicken faster). Whisking creates large air bubbles in the sauce, which steadily thickens. After a while strands of chocolate form inside the loops of the whisk. Pour or spoon immediately into ramekins, small bowls, or jars and let set.
note: Three things can go wrong. Here’s how to fix them. If your chocolate doesn’t contain enough fat and won’t form a mousse, melt the mixture again, add more chocolate, and then whisk it again. If the mousse is not light enough, melt the mixture again, add more water, and whisk it once more. If you whisk it too much, so that it becomes grainy, simply melt the mixture and whisk it again, adding nothing.
3Serve immediately, or refrigerate until serving. Top with whipped cream, if desired.
Once you have the rhythm of making this mousse down, you can flavor it as you wish with liqueurs or coffee or spices, sweeten it to your liking, or just keep it dark and intense.
Serves 4
3⁄4 cup (180ml) water
8 ounces (225g) chocolate (I use bittersweet chocolate that’s 70 percent cacao—choose a high-quality chocolate you love), broken into pieces
Ice cubes
Whipped cream, for topping (optional; page 236)
Simply pour the water into a saucepan over medium-low heat (the water can be improved from the gastronomic point of view if it is flavored with orange juice, for example, or cassis puree—just replace some of the water with an equal amount of the flavorful liquid). Then, add the chocolate and whisk it in as it melts. The result is a homogenous sauce.
Put the saucepan in a bowl partly filled with ice cubes (or pour into another bowl over the ice so it will chill faster), then whisk the chocolate sauce, either manually with a whisk or with an electric mixer (if using an electric mixer, watch closely—it will thicken faster). Whisking creates large air bubbles in the sauce, which steadily thickens. After a while strands of chocolate form inside the loops of the whisk. Pour or spoon immediately into ramekins, small bowls, or jars and let set.
note: Three things can go wrong. Here’s how to fix them. If your chocolate doesn’t contain enough fat and won’t form a mousse, melt the mixture again, add more chocolate, and then whisk it again. If the mousse is not light enough, melt the mixture again, add more water, and whisk it once more. If you whisk it too much, so that it becomes grainy, simply melt the mixture and whisk it again, adding nothing.
3Serve immediately, or refrigerate until serving. Top with whipped cream, if desired.