Chocolate + Water Mousse

Dr. Herve This (idea) and chef Heston Blumenthal (popularization) were behind this simple and easy-to-make-at-home chocolate mousse. No special equipment is needed — just a bowl, an ice bath, and a whisk are enough. And good chocolate. Just add water! Or fruit water. Or bubble water. Since there are only two ingredients in this recipe, the quality of chocolate is crucial. Use the best chocolate you can afford. For my clients, I make this mousse with my favorite Valrhona chocolate.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Measure chocolate. Prepare all tools. Prepare hot (205F) water and a bowl with an ice bath (50% ice + 50% cold water). Prepare four 3.5oz serving dishes (ramekins, glasses, etc.).

Step 2

Place Caramelia and Guanaja feves (or chopped pieces) in a microwave-safe bowl and melt in the microwave on High for about 1 minute. Check how soft it is with a spatula. Continue with a couple of 15-sec increments, if needed. Stir melted chocolate with a silicone spatula. Add hot water, 1/8 cup at a time, and stir, creating an emulsion. Place a bowl with chocolate emulsion into the ice bath and whip. Immediately pour the whipped mousse into serving dishes. Repeat the same process with Dulcey feves (or chopped pieces). Top with chocolate pearls. Let mousse stabilize at room temperature for a few hours and refrigerate covered.

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