Espresso Chocolate Mousse – Messin’ with Perfection
How do you feel about your favorite chocolate in its simple, pure form?
How do feel about fluffy chocolate mousse? Or the way a truffle just melts away almost instantly in your mouth?
How would you feel if you had all three in one? You can. And it is very easy and almost unbelievable. All you need is your favorite chocolate, broken up or chopped, and water. Say what? Seriously, I just did it. No cream, gelatin, or eggs. Water or some form of it. I used espresso. You can also use a liquer. I would be careful with that though, and use maybe part liquer and part water, because this actually has a fairly high water to chocolate ratio. 8 ounces of chocolate to 6 ounces of water. You could overpower it with liquer if you weren’t careful. I made it with espresso because that’s what I have on hand at the apartment.
At home I have some wonderful liquers just waiting to dance with chocolate. Mmmmm, Cointreau.
Sorry. Sidetracking myself again. Seriously, the only thing touchy about this (except don’t try to melt the chocolate too fast) is be careful not to whisk it too long. If you do, it gets a little graininess to the texture. It still smooths out and melts away, but not quite the same. I have heard if it does that you can re-warm it and start over. I have not tried that.
This was originally created by french chef Herve This (pronounced Ervay Theese, like geese). There is an instructional video here that gives you an idea of how it looks when it is whisked enough.
I promise you, it is like the fluffiest truffle, but the chocolate isn’t cut or “softened” by cream. Don’t worry that it isn’t stiff like mousse when you stop whisking. It will set up very shortly as it chills. And it just does that melty, whiffing away to bliss in your mouth.
Trust me.
- 8 ounces of your favorite chocolate bar, Milk semi sweet, or dark.
- 6 ounces water or a blend of water and flavor, like a liquer or coffee, just total 6 ounces.
- Break up or chop the chocolate (chopped melts quicker and easier) and place it in the top of a double boiler, or a microwave safe bowl. Add the water/liquid and warm to melt the chocolate, whisking as it warms. I used the microwave starting at 45 seconds then stirring. Then 30 seconds and stirring/whisking. Then at 20 second intervals, whisking in between. This is a pretty hot microwave. As soon as the chocolate is melted, pour it into a mixing bowl and place into a larger bowl filled with ice. Whisk vigorously for about 5 minutes. I used pretty heavy bowls, so I added water to the ice to help chill my bowl with the chocolate. Keep whisking, your arm will get tired. It will lighten in color and start to thicken. Only let it get as thick as a unthickened pudding (SEE THE VIDEO, IT HELPS) Pour into serving dishes or let it thicken and use it on a COMPLETELY cooled cake.
- I used espresso in mine, topped it with whipped cream and chopped chocolate espresso beans.