Ingredients
- 10 ounces (285 grams) bittersweet chocolate, roughly chopped, more as needed
- 1 cup water
- fleur de sel, to taste
Chef notes
This is an intense, creamy two-ingredient chocolate mousse that comes together quickly. The nearly instant recipe contains no cream or eggs, so a complex chocolate can shine. The mousse serves four, and it can be doubled. But even if you're serving two, don't be tempted to halve it.
Technique tip: For a lighter mousse, use a little less chocolate (265 grams). This can be made up to 5 days ahead.
Swap option: You can substitute coffee or Earl Grey tea for the water or spike the water with a little bourbon or Grand Marnier. Whipped cream on top would certainly not hurt.
This recipe was reprinted with permission from NYT Cooking.
Preparation
1.Create an ice bath in a large bowl using ice and a little cold water. Nestle a smaller bowl in ice bath.
2.Place chocolate and water in a small pot and heat over medium. Whisk until mixture is melted and smooth, about 3 to 5 minutes.
3.Immediately pour melted chocolate into the bowl in the ice bath. Vigorously whisk chocolate mixture by hand until thick, 3 to 5 minutes. The chocolate should be fluffy and form a mound when dolloped with the whisk (it should generally have the texture and appearance of mousse). If the mixture does not thicken, add a bit more chopped chocolate and remelt over the heat. Spoon into serving bowls and garnish with fleur de sel.
