It’s not sorcery, it’s science! The mousse with just 2 ingredients!
Normally, chocolate mousse There’s cream, eggs, sugar and a bunch of other stuff, right? Well, the traditional one does. Now, a mousse with notes of modernity and science is a little different.
Indeed, very different.
Made with just two ingredients: quality chocolate and water. That’s right, chocolate e water. Practically the two best-known antagonists in a kitchen, together, to form a dessert.
The technique is based on the emulsion property inherent to chocolate. It’s a factor that has always existed, it’s one of those things that you stop and say: How did I not think of this before? It’s so obvious. The same reasoning that exists in mayonnaise, for example
Of course, someone noticed this. I’m not sure which one was first, but reference is always welcome: Hervé This (French scientist) and Heston Blumenthal (chef). There are videos on YouTube with Heston.
What is done, in short: chocolate and water are mixed, put on the fire for the chocolate to melt. Then it is shaken over an ice bath and that’s it. Only. See how easy it is?
As there are only two ingredients I suggest and highly recommend that the chocolate is much quality. It must have between 60-75% cocoa content. After all, the taste will be exclusive to him. Nothing of mockolate of life, right?
This time, I used mineral water. Yeah, I know. Sounds like freshness, but be careful. Again, there are few ingredients, so they need to be good. I chose one that had the most neutral pH (pH~7) so as not to interfere with the chocolate.
Depending on the chocolate used, the dessert becomes an option for celiac and for those lactose intolerant, or anyone who is allergic to any of the ingredients in the normal version. But you need to pay attention to the chocolate packaging, some contain gluten and traces of milk.
In the instructions, you will notice a small difference in the amount of chocolate and water. That’s right, I prefer to add more chocolate. It’s not just 2g of water (less), it’s 6.69.10²² (or 0.669.10²³) of water molecules to interact. Mole calculation and Avogadro number send my regards 😉
Regarding taste and texture. Change, of course. It manages to be light and airy, but without the greasiness of the traditional version. It’s difficult to say which is better, both have their merits. I liked it, besides being really fun.
It is worth highlighting that is not a completely stable emulsionit may break over time and depends on the type and quality of chocolate used.
I couldn’t help myself and I also made a video showing what it’s like, and proving that it works! There is another more traditional one for those who want it: Light Chocolate Mousse.
World’s Easiest Chocolate Mousse
Makes: 1 unit
- 50 g semisweet chocolate (chopped, 60-75% cocoa)
- 48 mL mineral water (pH 7)
- Is it
- refined salt
- Water
1 cup: 250mL | 1 tablespoon: 15mL.
- Place the bowls and whisk in the refrigerator.
- Add the chopped chocolate and water to a pan. Place over low heat to melt. Remove from heat.
- Make an ice bath with the bowls. Place the ice, salt and water in the larger bowl while the smaller bowl sits on top of the ice.
- Transfer the chocolate mixture to the smaller bowl.
- Beat the mixture until it acquires a creamy and airy consistency.
- Place in a jar and serve or leave in the fridge.
