Ingredients are chocolate and water. Melt the chocolate and water together, cool it over an ice bath, and whisk till you have mousse. Done.Magical isn’t it? Well actually it’s science, explained very well in lay terms on Yahoo Shine.
But it was actually Dr. Ola who inspired me to make it. While I am a non-believer in instant gratification, this chocolate mousse is an exception (don’t all rules have exceptions??). Unlike more traditional chocolate mousse, you don’t need to wait for this one, you can eat it as soon as you make it, which is pretty fast.
Just make sure you don’t over-beat (which is very easy to do), because it then turns slightly grainy.
Also, since chocolate is pretty much the only ingredient here, make sure you use a good one.
I used a mix of milk and dark, you can go all dark or all milk if you want to. It is a dense dessert, so a couple of spoons per person will have served their purpose.
1/2 cup water
In a small pot, melt chocolate and water together while stirring.
Whisk the chocolate over an ice bath for around 3-4 minutes (bring a large bowl with water and ice cubes and put the melted chocolate and water in a smaller bowl inside the big one).
Don’t over beat, otherwise it will turn grainy.
Put your serving bowls in the fridge for 10 minutes, or you can eat it directly.
Top with whipped cream if desired.
Note: Three things can go wrong. Here’s how to fix them.
If your chocolate doesn’t contain enough fat, melt the mixture again, add some chocolate, and then whisk it again.
If the mousse is not light enough, melt the mixture again, add some water, and whisk it once more.
If you whisk it too much, so that it becomes grainy, this means that the foam has turned into an emulsion. In that case simply melt the mixture and whisk it again, adding nothing.