chocolate mousse

Everyone who’s ever worked with chocolate knows, that if there accidentally comes a drop of water into the chocolate it is ruined!

So, how is it possible to make a chocolate mousse based only on chocolate and water? Well, it is easier than you might think and something that everyone can make.

When that it said, there are a few thing that you need to keep in mind when considering this recipe 1) as the mousse only contains chocolate and water, it don’t get the exact same consistency as a mousse filled with eggs or cream, 2) it has a very concentrated chocolate taste, and you will only need a spoonful or two to get satisfied, and 3) as it has this very concentrated chocolate taste, it is important that you use a good quality chocolate.

I alway use chocolate from Amedei, as it has a clean and fabulous taste (and it don’t contains any artificial additives). I will recommend every to try this chocolate at least once in their life 🙂 And remember, you get what you pay for – good quality chocolate is more expensive than bad quality chocolate, but it is also much better and you don’t feel the need to eat as much, as your senses get satisfied when they taste good quality.

Ingredients (4 servings)

1/2 cup quality chocolate (preferably Amedei Toscano Black or similar)

1/2 cup

16 Raspberries

1 tsp. caramel with sea salt

Cold water

20 ice cubes

1 tsp. salt

Hand-mixer

Dishtowel

Slowly melt chocolate and water in a heat proof bowl over a pan of simmering water.

While the chocolate is melting, you can prepare a bowl with cold water, ice cubes and salt. The bowl needs to big enough, so the the bowl with the melted chocolate can stand in it, while whipping it into a mousse.

Place the bowl with the melted chocolate and water, in the larger bowl with ice water. Use a hand-mixer to whisk the melted chocolate into a mousse. Whisk until it has the same texture as a whipped cream.

Fill the mousse into 1 large or 4 small glasses and fridge until serving.

If you don’t want chocolate all over the kitchen, it is a good idea to cover the bowl with a dishtowel while whisking 🙂

Fill the raspberries with good sea salt caramel, and place on top of the chocolate mousse 🙂

Bon Appétit!

Ingredients (4 servings)

80 g quality chocolate (preferably Amedei Toscano Black or similar)

80 g water

16 Raspberries

1 tsp. caramel with sea salt

Cold water

20 ice cubes

1 tsp. salt

Hand-mixer

Dishtowel

Last night we had my parents over for dinner and I wanted to make a delicious, creamy and chocolate heavy cake for dessert. Therefore I chose to make a Gateau Marcel inspired by my favorite Danish chocolate blog. Both my parents, my husband and those of my colleagues who were at the office today loved it.

I chose to fill it with fresh raspberries as the cake itself can be a bit heavy, and the combination of baked/unbaked chocolate mousse and raspberries was fabulous. Other fresh berries might work as well.

Ingredients (for 10 servings)

7 oz. quality bittersweet chocolate (I use my favorite chocolate Amedei Toscano Black 70%)

7 oz. butter

1 cup granulated sugar

8 egg yolks

5 egg whites

Preheat oven to 350 degrees.

Melt chocolate and butter together slowly in a heat proof bowl over a pan of simmering water. Be careful not to get any water into the bowl, as it will ruin the chocolate.

In another bowl whisk together egg yolks and 2/3 of the sugar till a fluffy and light substance and set a side while you in a third bowl whisk a meringue of the egg whites and the remaining 1/3 sugar. Whisk till it forms small soft tops and the sugar has been dissolved.

Slowly combine the whisked egg yolks with the melted chocolate. Make sure that the chocolate has room temperature, otherwise it will ruin the egg yolks. When combined the meringue is folded into the chocolate. Folding until only combined into a smooth and fluffy substance.

Grease a 8 inch springform with butter and fill in half of the chocolate mousse. Bake for approximately 25 minutes. Transfer springform to wire racks to let i cool down.

When the caked chocolate mousse has reached room temperature top the cake with fresh raspberries. Fill in the rest of the chocolate mousse and make sure that all raspberries are covered. Refrigerate for at least a couple of hours, preferably over night.

Serve with a good cup of coffee or a cold sweet dessert wine.

Bon appétit!

Ingredients (for 10 servings)

200 g quality bittersweet chocolate (I use my favorite chocolate Amedei Toscano Black 70%)

200 g butter

250 g granulated sugar

8 egg yolks

5 egg whites

Food on Demant

by Ann & Chris Demant

Water-Based Chocolate Mousse

Gateau Marcel