Simplest & Best Dark Chocolate Mousse {2 ingredient}… with balsamic fresh cherries

“I invented it — but it was so easy, I’m embarrassed!”
Hervé This 

Dark chocolate mousse Dark Chocolate Mousse. Sweet comfort. Chocolat! This turned out to be the simplest mousse ever. One with fewest ingredients too. Just two. OK three four since I added some sugar & a dash of Kirsch. This was something I had longed to make but just didn’t get there. The past few days have been a little busy, a little heartache, too much running around and no energy to bake. At 46C, baking feels a little HOT!

I craved chocolate. Bittersweet chocolate. The bookmarked folder threatens to burst with a collection that spans a few years. When I need to immerse myself in food, get away from the real world, I know I can dive into the folder. It’s a great place to get lost in.

So much inspiration, so much food for thought. Chocolate recipes are aplenty. This particular Heston Blumenthal mousse recipe inspired by Hervé This has always seemed challenging and unreal. Somewhere deep down I didn’t believe that chocolate mousse can be created with just chocolate and water. Nah!! Impossible!! 

Monsieur Hervé This, a French physical chemist with a PHD in molecular gastronomy, invented the recipe for Chocolate Chantilly, or this simple chocolate mousse. His main area of scientific research is molecular gastronomy, that is the science of culinary phenomena. Some of his discoveries include the perfect temperature for cooking an egg, and the use of an electrical field to improve the smoking of salmon. He also found that beating an egg white after adding a small amount of cold water considerably increases the amount of foam produced. 

This is the simplest chocolate mousse. Since it uses just two ingredients, chocolate and water, use the best quality chocolate you can lay your hands on. The trick is to whip it just until it begins to thicken and hold soft peaks. Over whipping results in a grainy mousse. If it does get grainy, you can heat the mixture and begin whipping again! So forgiving!! {You can see Heston Blumenthal making this mousse here.}

This is the chemistry they didn’t teach us in school! Who would have thought that chemistry would enter by way of molecular gastronomy into our lives to make it so delicious? The dark chocolate mousse is fab on its own. Sensuous, smooth, satisfying, intense … everything good quality dark chocolate promises to be.

It’s very unlike me to leave well enough alone. Cherries are in season. While the mousse was chilling, I simmered some cherries with balsamic and sugar. This is a great way to preserve cherries. Makes for a fabulous dessert topping. Chocolate and cherries are a match made in heaven. Oh and BTW, a balsamic cherry sauce pairs beautifully with meat too. 

I use the combination every summer. Some of my favourites are Dark Chocolate Cherry Mousse Cake, Bittersweet Chocolate Marquise with Crème Chantilly & Balsamic Cherry Sauce, Nutella & Cherry Chocolate Tart, Mini Quark Vanilla Cheesecakes with Balsamic Cherry Sauce and another Dark Chocolate Mousse with Balsamic Cherry Sauce.

I thought I’d drizzle some low-fat cream over the mousse and top it with the balsamic cherry sauce. Low fat cream NEVER whips up to stiff peaks, especially during the 46C days of the Indian summer. Murphy’s law kicked in. Within seconds of whipping the low-fat cream, it thickened up like no ones business.

When you least expect it, you can see the mountain move!! For the first time in my culinary life, I needed soft flowing cream… and I got stiff peaks! Strange!! So I rearranged the layers in my head. Topped the mousse with balsamic cherries, piped some cream over it, topped the cream with dark cocoa nibs…

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Recipe: Simplest & Best Dark Chocolate Mousse

Summary: The dark chocolate mousse is fab on its own. Sensuous, smooth, satisfying, intense … everything that good quality dark chocolate promises to be. Top it with balsamic fresh cherries and take it to even more delicious levels. Mousse recipe minimally adapted from Heston Blumenthal, inspired by Hervé This.

Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:

  • Dark chocolate mousse
  • 265 grams bittersweet (%70 cocoa solids) chocolate, chopped
  • 225g water
  • 15g Kirsch
  • 2 tbsp sugar, optional
  • Balsamic Cherry Sauce
  • 400g sweet fresh cherries, pitted
  • 1/4 cup brown sugar
  • 1 1/2 tbsp balsamic vinegar
  • 1 tbsp Kirsch
  • Whipped cream
  • 200ml cream
  • 2 tbsp sugar
  • few drops almond extract
  • cocoa nibs

Method:

  1. Dark chocolate mousse
  2. Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
  3. Put chocolate and water (also sugar and/or liquor if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.
  4. Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
  5. Divide into serving cups and chill until set.
  6. Top with balsamic cherry sauce. Pipe whipped cream over. Sprinkle over dark cocoa nibs if desired.
  7. Balsamic Cherry Sauce
  8. Place the cherries with a splash of water in a non reactive sauce pan. Simmer for 4-5 minutes until the cherries begin to get soft. Add the remaining ingredients other that the Kirsch.
  9. Stir for 2-3 minutes over low heat until the sugar dissolves. Strain the cherries out and reserve in  a bowl. Return the syrup back to the pan and reduce until thick.
  10. Take off heat, stir in the Kirsch and pour back over cherries. Cool and then chill.
  11. Whipped cream
  12. Place cream, sugar and almond extract in a large bowl. Whip until firm peaks. Place in a piping bag fitted with a star nozzle.
  13. Note: You can make this mousse without the liqueur. Just substitute the amount of liqueur with water, i.e. use 240ml water.

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Deeba @ PAB

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

37 thoughts on “Simplest & Best Dark Chocolate Mousse {2 ingredient}… with balsamic fresh cherries”

  1. This is absolutely gorgeous Deeba and I love the simplicity and lusciousness of the ingredients..I think I am making this for my next party. Thanks for such a wonderful recipe!

    Reply

  2. in the middle of a crazy thursday at work…am drooling seeing them..and then u tell me they are damn easy!!!

    love love love the images….. and this IS EASY!!

    Reply

  3. thats the simplest and easiest chocolate mousse i have seen so far. the chai glasses with the stand looks damn good. your styling is so good.

    Reply

  4. 2 points to note here Deeba:

    1. A mousse made with just Chocolate and water – unbelievable!
    2. Whipping Amul cream to stiff peaks that holds shape at 46 deg C while you are on clicking spree – impossible!

    Amazed at this recipe and this is really worth the try considering hardly any effort and gorgeous looking dessert that will make someone think you’ve slaved for hours! Tell me, does it seriously taste like the original mousse, creamy, soft and silky? Just wondering if this can go into layers between cake and give the same feel like the original mousse!

    Reply

    1. LOL Mallika…things happen when you least expect it! Some of the happy impossibilities of life!! Yes, I’m considering doing a layered cake with it too. It seememd thick enough. Tell me if you get there first!

      Reply

  6. I can’t take my eyes away from the clicks….You make the simple thing so beautiful…and the best part the pix are they speak and have a language…..

    Reply

  7. Deeba I have changed my mind about you ! U are not a magician I thought you were you are a Sorceress 🙂 I am spell bound .

    What a lovely recipe and such great pairing and what photography .

    PC

    Reply

  8. Deeba , I changed my mind . You are not a magician .

    You are a Sorceress ,I am spellbound 🙂

    What a great recipe . combination and enticing photographs .

    Reply

  10. i have been staring at the pics for the past 30 minutes- to say that they are seductive and enticing is to say the least—– just woooooooow ; will try this for sure !

    Reply

  11. Isnt this chocolate mousse just the best… you don’t believe it works ..till you give it a shot.. tried it last month.. and its become my go-to recipe for chocolate mousse!! your photographs are luscious!!

    Reply

  13. Hi Deeba
    Mouth watering recipe. But I always wonder what cream to use in India that can be beaten to stiff peaks. Please help

    Reply

  16. Are you a superwoman, who is hiding her wings… baking in this heat! My sis who lives in Delhi told me the temps are unlivable. u r amazing, I can’t even think straight in extreme temperatures let alone, bake, prop and then photography !! Awesome job and if it is just chocolate and water, count me in. loving the chemistry 🙂

    Reply

  18. You did it! Again! A bewitching recipe and stunning pics which make me want head straight to the kitchen! A mousse with just water and chocolate and a delicious one at that truly sound s unbelievable not to mention too good to be true, but now this HAS to be made ASAP!

    Reply

  23. Not much of a chocolate fan Deeba but this one with cherry balsamic will be yummy. Been using cherry balsamic preserve and syrup a lot this summer, mostly in combination with other fruits. Thanks to lush black cherries aplenty in the markets.

    Reply

  25. I was convinced that it can not work for me, but amazingly I got the most delicious mousse au chocolat! Also made your balsamic cherry sauce, so I must say thank you for the recipe, Deeba!

    Reply

  28. can u tell me what is Kirsch…i am new to this baking and dessert making world and dont have any idea what id krisch.

    Reply

  29. Hi Deeba

    This is gorgeous stuff..
    Can you please tell me the substitute for Kirsch..
    I want to make it today .. your response will be appreciated.. thanks in advance

    Reply

  30. Hi Deeba

    This is just gorgeous stuff.
    I want to make it today can you pl guide me the substitute for Kirsch.. ( non alcoholic version)

    thanks

    veena

    Reply
  31. Pingback: Swedish Prinsesstårta Cupcakes ... Daring Bakers serve up royally delicious cakes! - Passionate About Baking

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