Nutritive Fact: No added sugar! True bliss for chocolate lovers.
Made with 50% dark chocolate from Callebaut, but it works well with 70% dark chocolate too.
Chocolate Mousse (Recipe adapted from Hervé) by Tarika Singh, To the T
Time: 30 minutes
- Ice cubes: 2 handsful
– Chilled water: ½ cup
– 50% dark chocolate chips (or chocolate slab, cut up in chunks): 150 gms
– Water (room temperature): 120 ml
– Whipping cream (whipped to soft peaks): Roughly ¼ cup
– Shaved chocolate
- Create an ice bath by placing ice cubes and some chilled water in a large bowl. Place a smaller (but not small) bowl that rests comfortably on the ice bath. We’re going to be whisking things up later in this empty bowl, so you want it to sit comfortably in the ice bath. Think of it as a double-boiler, except it’s placed over ice and water instead of hot water.
- In a saucepan placed over medium heat, melt the chocolate and water, stirring to combine. Once the chocolate has melted completely, pour the liquid into the chilled bowl resting in the ice bath. Once the chocolate and water have melted in the saucepan, pour this mixture immediately into the glass bowl that’s been chilling over the ice bath.
- Waste no time, start to whisk this mixture while it’s resting in the ice bath. The whisk attachment of the KitchenAid Pro Line Series 5-Speed Cordless Hand Blender is a life-saver here! Just a minute or so of whisking and you will see the chocolate and water mixture take on the consistency of mousse, as opposed to 10 minutes of whisking by hand.