Updated: Apr 26, 2020
When I first saw Heston Blumenthal made this, it completely blew my mind. All this while, I have been told that chocolate and water don't mix. Yet, this works! The way Heston explains how the ingredients work really opens up my mind. Do not worry, I am not going Einstein here.
There are only 2 ingredients for this recipe. Do make sure to find the best chocolate you can possibly get your hands on. I would recommend getting 50% to 60-ish dark chocolate. Cos anything higher than that is a bit too intense, in my humble perspective.
Actually, there are 3 ingredients. I added champagne for extra oomph; you can omit it completely, making sure that the total water weight is at 135g. The tricky thing is to knew when to stop whisking. You can either go too far or stop whisking too early, which is why using a hand or stand mixer will not do the job. You can only feel by using a hand whisk. So, roll up your sleeve and get ready for a workout.
Once it gets thick and mousse-like, stop whisking immediately. If you think that it is not coming together, continue whisking. Have that information lock in your mind, and you will succeed in making this dish. This chocolate mousse has to be served immediately. It does not taste well if kept in the fridge over a period of time.
I served my chocolate mousse with homemade bread crumbs and avocado to create a deconstructed chocolate avo toast. You can serve it as it is with some grated nuts or some fruits. Berries would be nice. I hope you will take up this challenge and give this recipe a try.
High Quality 60% Dark Chocolate Preferably Valrhona or Callebaut, 175g
Warm Water, 115g
Melt chocolate on a double boiler.
Remove from heat.
Gradually add in the warm water, 1/3 portion at a time, while whisking to incorporate.
It may seem hard to whisk on the initial portion.
Continue adding the water and whisking.
Once all the water has fully incorporated, add in the champagne.
Give it a final whisk to combine well.
Place the bowl of chocolate mixture over an ice water bath.
Continue whisking until the chocolate becomes thick and mousse-like.
I serve my chocolate mousse with some homemade bread crumbs and avocado to deconstruct a chocolate avocado toast.
Here's the recipe video: