Amazing One-Ingredient Chocolate Mousse

one-ingredient chocolate mousse

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.

A decadent chocolate mousse using just chocolate and…tap water!

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 water. I didn’t have much to lose.

How is it possible to make a 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’ when we’re trying to melt it. But in this case we’re harnessing that power for good. Real good.

The flavor of this chocolate mousse is intense because there’s no cream to dilute it!

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.

one-ingredient chocolate mousse
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3.75 from 32 votes

Amazing One-Ingredient Chocolate Mousse

Course Dessert
Cuisine American
Diet Gluten Free
Yield 4 servings
Calories 170kcal
Author Sue Moran

Equipment

  • electric beaters

Ingredients

  • 4 ounces good quality dark chocolate (I used Baker's Semi Sweet Baking 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, 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.

Nutrition

Calories: 170kcal | Carbohydrates: 13g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 203mg | Fiber: 3g | Sugar: 7g | Vitamin A: 11IU | Calcium: 21mg | Iron: 3mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Notes:

  • 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?

chocolate mousse pin

Watch it being made here…

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50 Comments

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    Please rate this recipe!




  • Reply
    Myra Jones
    May 13, 2013 at 4:33 pm

    5 stars
    I made this a couple of weeks ago with an entire package of dark chocolate chunks. I was making my son’s birthday cake the other night and could not decide what I wanted to use for frosting. Cream Cheese was just too plain on a White Whipping Cream Cake and I didn’t want to make my elaborate chocolate frosting. While whipping the cream cheese (waiting for inspiration) I remembered the mousse. I added some mousse with the cream cheese and added powdered sugar to taste. OMG!! It ranks right up there with my elaborate chocolate frosting.

    • Reply
      Sue
      January 18, 2020 at 3:26 pm

      That sounds delicious!

  • Reply
    shannon weber
    April 24, 2013 at 11:17 am

    GENIUS: and you know i love science, so i have to try this for myself. I think it goes without saying how much my mind is racing trying to determine how to use this in other things.

    • Reply
      Sue
      January 18, 2020 at 3:26 pm

      Trust me, one taste and you won’t need to use it any other way 🙂

  • Reply
    vanillasugarblog
    April 23, 2013 at 11:35 pm

    One bowl, one ingredient this is good!

  • Reply
    grace
    April 23, 2013 at 4:25 pm

    YES, science is wonderful, and so is chocolate! amazing method, sue!

  • Reply
    Claudia
    April 22, 2013 at 12:22 am

    Really? Chocolate and ice water? Really? You know I’m going to check it out. I was also glued to the TV – and baked something chocolate as an antidote. This is way better.

    • Reply
      Sue/the view from great island
      April 22, 2013 at 1:04 am

      Let me know how it goes—and remember, if it gets over-whipped at first, don’t hesitate to remelt it, I did, and the taste and texture came out perfectly the second time around.

  • Reply
    tiffany rose
    April 22, 2013 at 4:14 am

    Love this one!

    One-ingredient recipes … sounds like a good cookbook idea. 😉

  • Reply
    ahu
    April 21, 2013 at 8:50 pm

    I don’t think I have ever seen a ‘one ingredient’ recipe before. Looks amazing!

  • Reply
    foodieportal
    April 21, 2013 at 6:52 pm

    I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. Over at foodieportal.com we are not photography expert snobs, we are just foodies.

  • Reply
    Val
    April 21, 2013 at 4:30 pm

    This looks divine.

  • Reply
    Liz Berg
    April 21, 2013 at 2:49 pm

    I made this years ago…and you’ve reminded me I’m WAY overdue to make it again! YUM!

    • Reply
      Sue/the view from great island
      April 22, 2013 at 1:09 am

      The only thing that would hold me back from making this all the time would be the calories 🙂 But what a great conversation piece dessert for guests.

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