Two-ingredient chocolate mousse is made from dark chocolate and water only, with no eggs and no cream. The chocolate melts into the water, and whisking over a bowl of ice turns the mixture into an airy mousse.
Why the method works
When the mixture cools while you whisk, the fat in the chocolate sets and traps air bubbles, and that is what makes a mousse. This is why the bowl sits inside a bowl of ice. Without cooling, the mixture stays liquid even after minutes of whisking.
Use dark chocolate labeled at least 60 percent cocoa. Milk chocolate gives a softer mousse that does not hold its shape. Chopped chocolate or pastilles melt well and need no extra work. The card makes six small cups, and you can double it, because the ratio of chocolate to water stays the same: slightly less water than chocolate, by weight.
What to do when the mousse turns grainy
If the mousse starts to break into grains, return the mixture to the pot, melt it again over low heat until smooth, and whisk again over the ice. The usual cause is whisking too long. The mousse is ready when it holds its shape on the whisk.
How to serve it
Serve cold, after at least one hour in the fridge, in small cups. It is rich, so a 3 1/2 fl oz (100 ml) cup is a portion. A little flaky salt on top brings out the bitter flavor, and berries add a tartness that balances it. If the mousse gets too firm in the fridge, take it out 10 minutes before serving.
Two-Ingredient Chocolate Mousse
An airy chocolate mousse made from dark chocolate and water only, whisked over a bowl of ice.
Ingredients
- 7 oz / 200 g dark chocolate (at least 60% cocoa, chopped)
- 6 fl oz / 170 ml water
To serve (optional)
- flaky sea salt
- fresh berries
Instructions
Put the chocolate and water in a small saucepan and melt over low heat, stirring, for about 4 minutes until smooth. Remove from the heat.
Fill a large bowl with ice and a little water. Pour the chocolate mixture into a medium bowl and set it inside the bowl of ice.
Whisk by hand or with a mixer for 3 to 5 minutes, until the mixture thickens and holds its shape.
Spoon into 6 small cups and chill at least 1 hour before serving.
Frequently Asked Questions
How long does it keep?
Up to two days in the fridge, in covered cups.
Is the mousse dairy-free?
It depends on the chocolate. Some dark chocolates contain traces of milk, so check the label.
Can I replace the water with coffee?
Yes, in the same amount of cold black coffee. The flavor is deeper.
The mousse stays liquid, what now?
Keep whisking over the ice. If the bowl is no longer cold, swap in fresh ice and whisk again.
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