Amazing one ingredient chocolate mousse is made with some good chocolate ~ and regular tap water! (It’s for real ~ and it’s delish!)
One ingredient chocolate mousse made without cream!
Would you believe that pure chocolate and a little water whip up into a dense, unadulterated, magically spoon-able mousse? And this one ingredient chocolate mousse is probably the best you’ve ever had ~ it tastes like a whipped truffle! (It’s naturally vegan, too, when you use dairy free chocolate.)
We already know that a little bit of dark chocolate each day is healthy for us. I think I’ll take my daily dose in this form, thanks 🙂
how is this possible??
I’ve been reading about this mousse technique so I decided to give it a try. After all, it’s just 4 ounces of chocolate and a bit of water. You don’t have much to lose, so join me and let’s test it out.
how to make one ingredient chocolate mousse
What’s the bottom line? The short version is that when you melt good quality chocolate with water, and then whip it over ice, it turns into mousse. I think the process is distantly related to the frustrating phenomenon we’ve all experienced when chocolate suddenly ‘seizes’ in the presence of a little water. But in this case we’re harnessing that power for good. Real good.
step 1. melt chocolate and water in a saucepan
You’ll need 4 ounces of good quality chopped chocolate (I used Guittard 64% semisweet) and 3 ounces of water. Just heat until barely melted, don’t simmer or boil. You can stir the pot to finish melting any chunks of chocolate.
step 2. pour the melted chocolate into a bowl over ice
This is going to chill your mixture as you beat it.
step 3. beat with electric beaters until thickened
Use electric beaters to beat the liquid chocolate for a few minutes, just until it thickens. You are looking for a consistency similar to soft whipped cream ~ when you start to see the beaters leaving ripples in the chocolate, you’re just about there. Don’t try to do this with a whisk, you really need the extra horsepower.
step 4. spoon your one ingredient chocolate mousse into little cups
The mousse sets up immediately, so work quickly to spoon it into small cups. Yes you can eat it right away, and yes you can store it in the fridge and it will still be good.
so what does it taste like?
There is nothing but pure chocolate in this mousse, so it is rich, intense, and decadently delish. The texture is like a whipped truffle. Amazing.
Yes you can flavor it if you want to, with vanilla, Amaretto, whatever. Yes it’s rich, and yes, you should probably serve it in small bowls. Yes, you could eat the whole thing yourself.
who invented one ingredient chocolate mousse?
I’ve read several conflicting stories, so I won’t repeat them, just assume it was some French food physicist (or chef) who was tinkering around one day and figured this out. The important thing is, it’s for real, and it’s delish.
Is this mousse healthy?
Compared to just about any other mousse I’ve ever heard of, yes, this one is healthy. An ounce of dark chocolate with lots of antioxidants and no cream or added sugar is actually not a bad way to treat yourself!
my notes
- If you accidentally whip your mousse a little too long it will become stiff, but guess what? You can actually re-melt the chocolate and whip it again!
- After finishing off the last of the one ingredient mouse the next night, my husband and I both agree that this is one truly amazing recipe. The mousse keeps perfectly in the fridge, no change in texture at all, and it doesn’t get hard when it’s cold like a truffle would. I highly recommend you try this!!!
more chocolate please!
- Queen Elizabeth’s Favorite Chocolate Biscuit Cake
- Dark Chocolate Truffle Tart
- Double Dark Chocolate Chip Shortbread Cookies
- Easy Chocolate Soufflé
- Double Chocolate Muffins
- Fudgy Brownie Cookies
Amazing One-Ingredient Chocolate Mousse
Equipment
- electric beaters
Ingredients
- 4 ounces good quality dark chocolate
- 3 ounces (scant 1/3 cup) water
Instructions
- Place ice in a large mixing bowl, and place a smaller bowl inside it.
- Put the chocolate and water in a sauce pan and heat gently on the stove until the chocolate melts and the water and chocolate are combined.
- Pour the chocolate into the small bowl that is over ice, and whip with an electric beater until thickened. This will take anywhere from 3 to 5 minutes. The trick is to stop beating just as the mixture becomes thick and glossy, like frosting. The minute you stop beating it will firm up, so stop beating as soon as it starts to look thick. Quickly spoon it into serving bowls or cups.
- If you beat the mousse a little bit too long, it will have a grainy kind of stiff texture, like in the photo below. It will still taste good, though, so eat it as is, or remelt the chocolate in the saucepan and whip it again.
- Serve immediately, or refrigerate.
I’ve seen this recipe before, but made it for the first time on NYE. Wow. I had my doubts that the dark brown water would ever turn into a delicious mousse, but it did. Glad you told us to stop when the mixture gets rippled as it sets up very quickly after that. I served it pretty shot glasses and with demitasse spoons -perfect. I used a 49% cacao (dark) chocolate bar that cost $1.39 and got 4 servings.
Hi Sue, can it be milk chocolate, or any other chocolate – I can’t stand dark chocolate? Many thanks.
Is this stable enough to be used as a filling in a layer cake?
Yes, it’s quite firm.