Post by Sheila on Feb 14, 2012 13:22:04 GMT -5
shine.yahoo.com/shine-food/genius-recipe-two-ingredient-chocolate-mousse-173200947.html?_sr=1
Hervé This' Chocolate Mousse
Adapted from Molecular Gastronomy: Exploring the Science of Flavor (Columbia University Press, 2008)
Serves 4
8 ounces chocolate (we used 70% bittersweet - choose a high quality chocolate you love)
3/4 cup (6 ounces) water
ice cubes
freshly whipped cream for topping (optional)
1. Simply pour water into a saucepan. Then, over medium heat, whisk in the chocolate. The result is a homogenous sauce.
2. Pour the chocolate mixture into a bowl set over an ice bath, then whisk the chocolate sauce, either manually with a whisk or with an electric mixer (if using an electric mixer, watch closely -- it will thicken faster). It will thicken and strands of chocolate will form inside the loops of the whisk. Pour or spoon immediately into ramekins, small bowls or jars and let set.
3. Note: Three things can go wrong. Here's how to fix them. If your chocolate doesn't contain enough fat, melt the mixture again, add some chocolate, and then whisk it again. If the mousse is not light enough, melt the mixture again, add some water, and whisk it once more. If you whisk it too much, so that it becomes grainy, this means that the foam has turned into an emulsion. In that case simply melt the mixture and whisk it again, adding nothing.
4. Serve immediately, or refrigerate. Top with whipped cream if desired.
Hervé This' Chocolate Mousse
Adapted from Molecular Gastronomy: Exploring the Science of Flavor (Columbia University Press, 2008)
Serves 4
8 ounces chocolate (we used 70% bittersweet - choose a high quality chocolate you love)
3/4 cup (6 ounces) water
ice cubes
freshly whipped cream for topping (optional)
1. Simply pour water into a saucepan. Then, over medium heat, whisk in the chocolate. The result is a homogenous sauce.
2. Pour the chocolate mixture into a bowl set over an ice bath, then whisk the chocolate sauce, either manually with a whisk or with an electric mixer (if using an electric mixer, watch closely -- it will thicken faster). It will thicken and strands of chocolate will form inside the loops of the whisk. Pour or spoon immediately into ramekins, small bowls or jars and let set.
3. Note: Three things can go wrong. Here's how to fix them. If your chocolate doesn't contain enough fat, melt the mixture again, add some chocolate, and then whisk it again. If the mousse is not light enough, melt the mixture again, add some water, and whisk it once more. If you whisk it too much, so that it becomes grainy, this means that the foam has turned into an emulsion. In that case simply melt the mixture and whisk it again, adding nothing.
4. Serve immediately, or refrigerate. Top with whipped cream if desired.