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 Hervé 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.

Mother's Day Breakfast brûlée

This pretty teacup is filled with layers of yoghurt, granola and rose water-marinated raspberries, which is nothing special until you have to crack the crisp, golden caramelised sugar topping with the back of your spoon a la crème brûlée to delve into the layers! It’s a healthy, fat-free breakfast that not only looks beautiful but is disguised as something utterly decadent.  In other words, it’s the best kind of breakfast! It’s simple enough for the kids to make and delicious enough for mom to enjoy (without the hazard of having to crunch through omelettes with egg shells in them!) So get creative and experiment with all kinds of fruits, nuts and yoghurt flavours. And if you’re opting to cook mom dinner instead? A dash or two of liqueur is all that seperates this breakfast brûlée from becoming a healthy after-dinner dessert. Happy Mother’s Day!

Mother’s Day breakfast brûlée

Serves 1

¼ cup raspberries

pomegranate rubies

1 tsp rose water (optional)

¼ cup toasted muesli

1 small pot fat-free plain yoghurt

1 tbsp light brown sugar

Place the raspberries and a few pomegranate rubies in a small bowl and sprinkle with rose water. Spoon some of the muesli into the bottom of a pretty teacup then top with a layer of yoghurt. Next, sprinkle the marinated fruit over the yoghurt and repeat until the cup is full, ending with a layer of yoghurt. Just before serving, sprinkle the brown sugar on top and caramelize with a blowtorch or under a preheated hot grill until golden, melted and crisp. Garnish with extra berries and serve.

VARIATIONS

• ·     Greek yoghurt & honey – alternate layers of thick Greek yoghurt, drizzles of honey and toasted almonds
• ·     Pineapple & coconut – roast chunks of pineapple in the oven with a little butter and brown sugar then alternate with vanilla yoghurt and layers of toasted coconut mixed into granola.