Monday, February 3, 2014

Two-ingredient chocolate mousse with frozen berries

So you know how everyone has been telling you all along that chocolate and water are enemies and don't go together? Well, that's not true. They do. In fact, when they're combined, they can make this incredible light and airy chocolate mousse. Yes, just two ingredients; chocolate + water = magic. 


This recipe was created by the master of molecular gastronomy Herve This (pronounced 'tees') who wanted to prove that water, air and fat, when combined could create a texture similar to whipped cream. What a glorious invention this is! And the recipe couldn't be easier to follow so don't be scared off just because I mentioned a science-y word. 

The best part of this mousse has got to be it's lack of whipped cream (although you could also argue that this is a disadvantage I might add...) which makes it waistline-friendly. Use a good 70-80 % dark chocolate and top it with the berries and you have a cancer-fighting antioxidant powerhouse dessert. Jip, decadent dessert just got healthy. Like I said, MAGIC!


Two-ingredient chocolate mousse with frozen berries
Recipe adapted from HervĂ© This
Serves 4-6

180ml water
230g good-quality dark chocolate, finely chopped
ice cubes
4 cups fresh berries (pomegranate rubies, raspberries, blueberries, blackberries), frozen

Place the water and dark chocolate in a saucepan and heat gently while stirring until melted.
Once smooth, pour into a glass or metal bowl which fits over another bowl.
Fill the bottom bowl with ice cubes and place the other on top.
Using an electric hand mixer, beat the mixture until it starts to thicken and forms soft peaks. Pour the mousse into small bowls or glasses and allow to set in the fridge.
Serve with the frozen berries.

If you're still not convinced how easy this is, then tune into Expresso Morning Show on SABC3 on 4 February at 06h50 to watch me make it live.

2 comments:

  1. This is FREAKIN PHENOMENAL! Please pass on my 'feet-kissing' to Herve. Im definately going to give this a bash. Its so interesting that it is over ice that makes it mousse up? I knew you could use water with chocolate but it had to be alot and all at once, but never thought this could happen. Thank you so much for sharing.
    Much love,
    Another Food Loving Nerd!
    Caghrey xxx

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    1. Hi Caghrey - I was just as astounded that it worked when I tried it :) It made me feel like some kind of food magician! Let me know how it comes out :) xxx

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