This Amazing One Ingredient Chocolate Mousse is not quite El Bulli territory, but it’s close. Would you believe that pure chocolate and a little water whip up into a dense, unadulterated, magically spoon-able mousse? And it’s probably the best mousse you’ve ever had. Naturally vegan, too, and 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.
It was yesterday afternoon, I had no idea what I was going to post for today, I was feeling tired and glued to the tv for all the heartbreaking news unfolding out of Boston. I kept walking away and then finding myself back on the couch a few minutes later. I instinctively knew that the only way to pull myself away completely was to find something fun to do in the kitchen. 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 some tap water. I didn’t have much to lose.
So 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’ when we’re trying to melt it. But in this case we’re harnessing that power for good. Real good.
Yes you can eat it right away, and yes you can store it in the fridge and it will still be good. 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. Any other questions? Ok then, let’s get right to it.
The origins of this amazing one ingredient chocolate mousse is in dispute, I’ve read several conflicting stories, so I won’t repeat them, just assume it was some French food physicist, or chef or other who was tinkering around one day and figured this out. The important thing is, it’s delicious.
What do you think? I think it’s pretty cool, and if I’m ever sitting around with nothing sweet in the house I am definitely making this again. I think I’ll try it with Amaretto next. Without any cream or sugar, and lots of antioxidants in the dark chocolate, it’s actually not that bad for you, in moderation.
TIP: If you 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! Ain’t science wonderful?
If you’re a serious dark chocolate lover and you’re willing to use a few more ingredients, I suggest you try my DEATH BY CHOCOLATE ZUCCHINI BREAD, or my CHOCOLATE POUND CAKE. And if you need more reassurance that dark chocolate is, indeed, good for you, read up on it in my 11 REASONS TO EAT MORE DARK CHOCOLATE post.
recipe adapted from Yummly
- 4 ounces (4 squares) good quality dark chocolate (I used Baker's Semi Sweet Baking Chocolate)
- scant 1/3 cup water ( 3 ounces)
- 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, 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.
- After finishing off the last of the 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!!!
- This mousse joins my Tangerine Sorbet on my growing list of ONE-INGREDIENT dishes. Anybody got any more one-ingredient wonders?