You need this 1 ingredient Chocolate Mousse! All you need to do is grab your favourite chocolate and you’re ready to make the creamiest, dreamiest chocolatey mousse.
It’s a very rich chocolate mousse recipe, so complement the richness with some tart berries and/or whipped cream. It’s so delicious and can keep in the fridge for a couple days (not that it lasts that long…)
Using water instead of cream means there’s way less fat than traditional chocolate mousse – but it’s still incredibly creamy and rich. You can use it as a filling and frosting for a layer cake, piped into hollowed out orange halves or strawberry halves, made into sandwich cookes (good as is and even better when frozen!), made into a pie, the options are endless! You can even use sugar-free chocolate – the brand I use and recommend is Well Naturally. In the recipe images and video, I’ve used Darrell Lea Milk Chocolate.
If you use cream in place of the water it will make a typical ganache.
The science behind why the chocolate does not seize is because the water is boiling hot, the whisk rapidly emulsifying the chocolate and water together (like mayo) and the amount of water exceeds the chocolate – the chocolate will seize if you use too little liquid. In other words, magic!
TIP: I’ve found that using ice cubes AND water in a bowl cools down your chocolate bowl faster than just ice cubes alone.
Watch the recipe video HERE.
MY COOKBOOK & KITCHENWARE: https://www.nourishin5.com
Time: 10 Serves: 2-4
- 225g/8oz good quality chocolate*, roughly chopped
- 3/4 cup (170g) boiling water
- 2 bowls; 1 bowl for the chocolate, that can fit on top of another bowl of ice
- Optional toppings: extra chocolate to shave on top with a grater, strawberries, cacao nibs, whipped cream
- Add chocolate to a bowl and pour the boiling water on top. Whisk until the chocolate is completely melted and the mixture resembles thickened cream. Put this bowl on top of the bowl with ice to cool the mixture down.
- Whip the chocolate mixture with an electric whisk or immersion blender until the mixture thickens, lightens in colour, and becomes a mousse-like texture, about 5-10 minutes, depending on how quickly your chocolate cools, so be patient! You can do this by hand but it will take much longer. Do not overmix or the mixture will become grainy. If you do overwhip, you can save it by adding a couple drops of water.
- Serve immediately by scooping into a bowl with a spoon or use a piping bag for aesthetics. Top with extra shaved chocolate and strawberries if desired. You can also refrigerate this for a couple days but it really doesn’t last that long.
– *You can use any brand of chocolate, as long as it’s good quality, has 60% cocoa content or higher and is made from cocoa butter as you need the fat in chocolate to emulsify the mousse. I haven’t tried white chocolate so if you try it please report back to me 🙂
– You can substitute the water for 2% milk for an even creamier, richer taste.
– You can even use sugar-free chocolate – the brand I use and recommend is Well Naturally.
– The chocolate will thicken all of a sudden, so do watch for this and remove from the ice bath as soon as you see this happening, or it’ll turn hard and clumpy if left to cool too much. Don’t worry if this happens though, just heat the bowl over a water bath/bain-marie, stir, and the mousse will come together again!