This three-ingredient chocolate mousse is made in five minutes using a simple technique to turn melted chocolate into a fluffy mousse. It’s a recipe by Heston Blumenthal and is pretty genius. make sure you use the best chocolate you can here as this is the main ingredient. I have included an adaptation of this recipe which adds depth of flavour.
I havehadthis recipe at the back of my mind since first pinning it onto my ‘recipes I like‘ board on Pinterest a few months ago. It claims to be ‘thebest chocolate mousse of your life in under 5 minutes so Iimmediatelyknew I would have to try it.Apart from water (which cannot be considered an ingredient), theoriginalrecipe has only sugar and chocolate in it.
To makesomethingdelicious out of only 2ingredientsis a pretty challenging feat.
With this, it’s all aboutthemethod, so last week I got my molecular gastronomy on and gave this recipe a whirl.
I followed it down totheexact ingredient,includingthe Valrhona Guanaja which Ihappenedto both love and have on hand. At the end of the process, I added a good glug (about 30ml) of brandy because I felt it needed it, but you could leave this out.
*Verdict:
I thoroughly enjoyed the process of making this interesting recipe, and the flavour of the chocolate is lovely and intense. I did however missthecreamymouth feelof a chocolate mousse made with cream, butter and eggs, so for me, this is not the best recipe ever. If I ever made it again, I would experiment with folding whipped cream into the mix as the chocolate starts to thickenand consider including chopped preserved oranges, orange zest or ginger to add flavour.
** I have made this mousse a few times and played around with improving the flavour and texture. This is my latest version and I love it. I have used Earl Grey Tea instead of water which brings in a little more depth and of course the subtlebergamot flavour. The whipped cream adds the necessary creamy mouthfeel which I think the original version lacks, and the liqueur adds that lovely boozy touch which can only improve a chocolate mousse.
5-minute chocolate mousse with Earl Grey tea.
270g dark chocolate (70% cocoa solids) – broken into pieces
250ml (I cup) strongly brewed Earl Grey tea
4 Tbsp sugar
300ml whipped cream to serve
1/2 cup roughly chopped roasted hazelnuts to serve.
1 – 2 Tbsp orange liqueur/brandy – optional
Brew just over a cup of Ear Grey tea and allow to steep for 5 minutes.
Place the tea, chocolate and sugar into a double boiler and gently heat until the sugar is dissolved.
Remove from the heat and place the bowl with the chocolate mixture directly on top of a bigger bowl of ice.
Using the whisk attachment of a hand handheld mixer,whisk the chocolate mixture on medium speed continuously until it starts to thicken. This will take between 3 – 5 minutes. As it starts thickening, fold through half the cream, ¾ of the nuts and liqueur. Scoop the mix into either individual serving dishes or one larger dish. Place in the fridge to further firm up.
Decorate with the remaining whipped cream and remaining nuts.
2Tbspof brandy or any other liqueur of your choiceoptional
Instructions
Melt the chocolate, sugar and water together in a double boiler or a bowl placed over a pot of boiling water.
Fill a large bowl with ice cubes and then place another, smaller bowl on top of this and keep to one side.
When the chocolate has melted, empty this into the bowl standing on top of the ice (I simply placed the bowl I had melted the chocolate in directly onto the ice).
Using an electric hand-held mixer, start beating the mixture until it thickens. As it cools it starts to thicken. This takes about 3 - 5 minutes, so be patient.
Once it starts to thicken it very quickly goes very hard, so I suggest spooning it into your serving dishes while it is still fairly soft. If you find the chocolate is grainy, you can heat it over the double bowler again and repeat the process until it is the texture that you like.
I added the brandy towards the end of the mixing.
It can be served immediately.
Notes
To make give this mousse a delicious mouthfeel, stir through some whipped cream at the end before it gets too firm/
Author: Sam Linsell
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Mousse is a light and airy dessert made with eggs, sugar, heavy cream, and flavoring. All mousses have four basic components: aerated egg yolks, whipped egg whites, whipped cream, and a flavoring base.
Mousse is one of the most rich and decadent desserts and is often made with chocolate. Either whipped cream or beaten egg whites (sometimes both!) are folded into a mixture of melted chocolate, egg yolks, and sugar, then chilled.
Don't overdo it when it comes to thickening. Try adding a small amount of cornstarch to a little water, and add it to the mousse a little at a time and see how it thickens the texture.
The whipped cream and egg whites also provide fat and protein, which give the mousse its rich and smooth mouthfeel. Additionally, the use of high-quality chocolate can contribute to the creaminess of the mousse, as the cocoa butter in the chocolate can help to create a smooth and silky texture.
This is probably the most crucial step and it's what really defines the consistency of your mousse: adding air bubbles into the mouse. There are roughly two ways to do so: Whisk an ingredient that's good at holding onto air itself, such as heavy cream or eggs. Whip the chocolate mousse as it's cooling down.
The mousse base is going to be one of two things: a custard (like crème anglaise) or a pate a bombe, which is egg yolks and/or whole eggs whipped with hot sugar syrup. I prefer a pate a bombe because it creates a richer, creamier mousse.
Sweetened mousse is served as a dessert or used as an airy cake filling. It is sometimes stabilized with gelatin. Savoury mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites.
When applied to a dessert, mousse implies beaten egg whites.And when whipped cream is used in its place, creating a much richer dessert, technically it becomes a creme. In whipping egg whites or cream you are creating little air balloons.
Common mistakes when making mousse (and how to fix them)
It's easy to remelt the chocolate in the microwave until smooth and try again. A grainy mousse is also a result of overbeating so only beat for 1-2 minutes, or until the mixture resembles lightly whipped cream.
Pudding is meant to be thick, soft, and silky, and is, therefore, a lot less airy than mousse. This difference in texture lies in preparation. Pudding requires heat to come together with the right consistency, whereas mousse simply needs to be whipped together.
Not fluffy enough, not chocolatey enough, too sweet, grainy, etc etc. Many “easy” chocolate mousse recipes tend to use too much cream so the end result is more like custard, rather than aerated like real chocolate mousse should be.
Traditionally, mousse is made with gelatin. The gelatin should be bloomed in cool water or 5 minutes, then melted before adding to the base. The amount of gelatin can be altered depending on the desired texture.
A mousse (/ˈmuːs/; French: [mus]; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury. Chocolate, vanilla, strawberry, choco vanilla etc.
Heavy Cream – Heaving cream or heavy whipping cream can be used. To make dairy free and vegan chocolate mousse cake filling use coconut cream. Powdered Sugar – You need a fine sugar like powdered sugar to help sweeten the whipped cream and give it a smooth consistency.
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