2 Ingredient Dark Chocolate Mousse
This 2 ingredient dark chocolate mousse is perhaps the simplest dessert ever. It's a Heston Blumenthal recipe, one I've made often. It needs all of two ingredients - a good quality couverture chocolate and filtered water, and very magically it becomes mousse.
Equipment
- 1 Large bowl
- 1 small bowl
- 1 saucepan or double boiler
- 1 balloon whisk
- 1 Piping bag
- 1 piping nozzle, star or otherwise
Ingredients
- 270 g 70.5% dark couverture chocolate chopped/pellets
- 230 ml filtered water
Instructions
- Place the chocolate pellets and water in a heavy bottom pan. Simmer over very low heat whisking constantly until melted. Transfer to a glass bowl.
- Place ice cold water in a larger bowl and place the bowl with the chocolate mixture over it. The bottom should touch the cold water.
- With a balloon whisk, whisk continuously for 5-7 minutes until you see the chocolate thickening up like a custard.
- Stop the minute it becomes mousse like, else it will harden.
- Transfer to a piping bag and pipe into serving glasses.
- Best served immediately in cold weather like this!
- In summer, I keep it in the fridge to set. Top with berries if you like. I had a few frozen berries in the freezer!