This mousse has a rich, velvety texture that just melts in your mouth despite how simple it is. I had this link saved in my “To Bake” bookmarks for the longest time, but I was only reminded of it from one of my classmates who was browsing CafÃ© Fernando beside me (it may or may not have been during class… haha).
- If you use 70% dark chocolate, do taste tests to make sure that it’s not too bitter for you.
- The original recipe asked for 265g of chocolate, but I found it was really rich, so I think I’ll only use 200g next time
- Don’t let the chocolate cool too quickly or else it’ll stiffen before it’s the right texture
- 265g of 70% dark chocolate
- 1 cup water
- 2 tsp sugar (optional)
- Chop your chocolate so it melts faster, and put in a heatproof bowl
- Over a double boiler, melt together the chocolate and water using a whisk. Don't keep the chocolate over the heat the entire time, just before it completely and smoothly melts, remove from heat and whisk until completely smooth.
- Over a bowl of ice-water, whisk the chocolate to incorporate air. You'll feel the mixture thicken, and once it gets tougher to move around (kinda like below), remove from the cold and just whisk until it turns into a more mousse-y texture. I think I whisked it a little too much, now that I look at the original picture, maybe it shouldn't be that thick =P