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Chocolate Mousse with No Eggs or Cream
4 from 3 votes

Chocolate Mousse with No Eggs or Cream

Adapted from molecular gastronomist Hervé This.

Servings: 4 servings
Course: Dessert
Cuisine: French

Ingredients

  • 10 ounces bittersweet chocolate roughly chopped
  • fleur de sel salt to taste
  • 1 cup water

Instructions

    Cup of Yum
  1. Prepare an ice bath in a big bowl using ice and some water. Place a smaller bowl in the ice bath.
  2. Add the chocolate and water to a saucepan over medium heat. Whisk the chocolate and water until the chocolate is melted and smooth. This should take about 5 minutes.
  3. Pour the melted chocolate into the bowl sitting in the ice bath immediately. Continue to whisk the chocolate until thick, about 4 minutes.
  4. The chocolate should start looking like chocolate mousse in texture and appearance. You should be able to form a mound when dolloped with a whisk.
  5. If the chocolate does not thicken, add more chopped chocolate and reheat.
  6. Serve by spooning the chocolate mousse into individual serving cups and top with the Fleur de Sel salt.