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. for 3 oz cups — 2.7 oz total chocolate mousse per serving

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 oz serving cups.

Step 2

Melt Gently: In a small saucepan over low heat, combine Dark, Caramélia, and water. Stir constantly until completely melted and smooth. Remove from the heat immediately—do not let it boil.

Step 3

Place a medium metal or glass bowl inside a larger bowl filled with cold water and ice cubes. Pour the warm chocolate mixture into the cold bowl. Whisk continuously by hand or with an electric mixer on medium speed. Watch closely. Around the 2-minute mark, the shiny liquid will suddenly matte, thicken, and look like soft buttercream. Stop whisking immediately when it holds a soft shape.

Step 4

Spoon or pipe evenly into the bottom of your cups. Tap the cups gently on the counter to level the layer. Let them sit at room temperature to set while you wash your tools.

Step 5

In a clean saucepan over very low heat, combine Caramélia, White, and water. Because white chocolate burns easily, keep the heat low and stir constantly until smooth.

Step 6

Refresh the ice and water in your large bowl. Pour the mixture into the cold bowl over the ice. Whisk continuously. Note: This layer has a higher fat content and less water, so it will whip and set much faster than the first layer. Stop whisking the exact moment the mixture transforms from liquid to ribbons. If you over-whip, it will turn into a stiff, dense fudge.

Step 7

Quickly pipe or spoon Layer 2 directly over the set Layer 1 in your cups, filling them up until you have exactly 1/3-inch of headspace left at the top.

Step 8

Chill the cups in the refrigerator for at least 30 minutes before serving to ensure both layers are perfectly set and cold.

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