I don’t know about you, but I’ve always got a pile of recipes on my “to make” list. Many of them have been sitting on that list for years.
Like this one.
Over a year ago, a friend of mine out here in LA told me about this ridiculously easy method for making a light and fluffy chocolate mousse–> one that rivals a decadent mousse you might be served at a 5-star restaurant.
I can’t believe how good it is. And I really can’t believe it took me SO LONG to make it!
Do yourself a favor and don’t wait as long as I did to make this one.
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Dark Chocolate Mousse
serves 2
Adapted from this recipe
Ingredients:
1 (3-oz.) bar of 72% Deep Forest Mint Chocolate, or other dark chocolate of choice
1/3 cup water + extra for mixing
liquid stevia, to taste
Directions:
In a small saucepan, heat the 1/3 cup of water over medium-high heat until almost boiling. Remove from heat, and add the entire bar of chocolate to the hot water.
Stir well until the chocolate is completely melted and smooth, then pour the warm chocolate mixture into a well-chilled bowl. I placed a glass measuring cup into a larger bowl filled with ice water, to keep it icy-cold. You could also pre-freeze a bowl to use, which would be less messy. (Water tends to splash out with the ice-water-submerged bowl method…)
Once the chocolate is in the chilled bowl, start whipping!
And if you’re doing it the old-fashioned way, like me, keep on whipping… an electric hand-mixer would really come in handy about now.
As the chocolate cools, you may find it starting to REALLY thicken up. I actually placed my bowl in the fridge for about 10 minutes to make it extra-cold, and to give my arm a break from whipping. After 10 minutes in the fridge, the chocolate starts to firm up, which means you’re almost there.
*Note: I actually think you could probably SKIP this first round of whipping all together! Simply melt the chocolate and water, and then place the mixture in the fridge until cold and crumbly. Then move on to the next step, where the real whipping begins…
Add a splash of cold water, and start whipping again.
See how much fluffier it gets? (Again, I think a hand-mixer would REALLY come in handy here… but even by hand, I was impressed with the light and fluffy texture!)
Keep adding water and whipping until the texture is to your liking. I also added a couple drops of liquid stevia at this point, but that’s optional. The extra sweetness helps avoid any bitter chocolate aftertaste.
Serve immediately!
2-Ingredient Chocolate Mousse
Ingredients
- 1 (3-oz.) bar of 72% Deep Forest Mint Chocolate, or other dark chocolate of choice
- 1/3 cup water + extra for mixing
- liquid stevia , to taste
Instructions
- In a small saucepan, heat the 1/3 cup of water over medium-high heat until almost boiling. Remove from heat, and add the entire bar of chocolate to the hot water.
- Stir well until the chocolate is completely melted and smooth, then pour the warm chocolate mixture into a well-chilled bowl. I placed a glass measuring cup into a larger bowl filled with ice water, to keep it icy-cold. You could also pre-freeze a bowl to use, which would be less messy. (Water tends to splash out with the ice-water-submerged bowl method...)
- Once the chocolate is in the chilled bowl, start whipping! An electric hand-mixer would really come in handy about now, for a faster whipping process.
- As the chocolate cools, you may find it starting to really thicken up. I actually placed my bowl in the fridge for about 10 minutes to make it extra-cold, and to give my arm a break from whipping. After 10 minutes in the fridge, the chocolate starts to firm up, which means you're almost there.
- *Note: I actually think you could probably SKIP this first round of whipping all together! Simply melt the chocolate and water, and then place the mixture in the fridge until cold and crumbly. Then move on to the next step, where the real whipping begins.
- Add a splash of cold water, and start whipping again. The chocolate mixture should become very fluffy.
- Keep adding water and whipping until the texture is to your liking. I also added a couple drops of liquid stevia at this point, but that's optional. The extra sweetness helps avoid any bitter chocolate aftertaste.
- Serve immediately!
Nutrition
Per Serving: Calories: 208, Fat: 18g, Carbohydrates: 21g, Fiber: 5g, Protein: 3g
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Reader Feedback: What’s the simplest dessert you’ve ever made? Do you have a long “to make” list of recipes, like I do?
This looks amazing! The simplest dessert that tastes phenomenal, and actually reminds me a bit of this recipe you posted, is this one:
http://www.caseylorraine.com/2011/03/panna-cotta-and-snack-attack-crack/
It’s candida cleanse friendly too!
Oh, I’m definitely trying that one! I’ve never made coconut milk like that before– sounds so easy!
Thanks for sharing! 😀
Casey, the panna cotta and snack attack crack link didn’t work for me. Do you have the recipe that you can post? Or another link?
hahahah, you are too funny! I have a mousse for tomorrow’s post, but different that this 😉 Yours is so SIMPLE!!!! Nice!
xxoo
Unnnnnnnbelievable!! I had no idea you could do that! Thanks for sharing – it looks delicious. Health benefits aside, I would probably try it with a white chocolate bar first…
Let’s be honest… I’m not eating chocolate for “health benefits!” LOL 🙂
Let me know how the white chocolate works!!
Mint. Be still, my heart.
Mint is my reason for living. Seriously.
I make amazing vegan avocado chocolate mousse that is chocolaty and creamy. It’s so good that M requests it whenever I visit.
I love avocado chocolate mousse, too! My very favorite is the Cherry-Chocolate variation— it’s seriously addictive. 😉
That looks delicious, although I just love the choc avocado mousse on Averie’s site, so I don’t think I’ll make anything other than that! It is just so creamy.
I’m a big fan of chocolate-avocado mousse, too! YUM 😀
For proper food combining, though, this new mousse recipe can be eaten after ANY meal– so it’s a new favorite!
that mousse looks soooo bomb, I love having mousse b/c its so light and fluffy 🙂
Oh my god…seriously, I cannot wait to try this.
I always thought you couldn’t mix chocolate and water for some reason!!! I must try this!!!
Wow, where did you find that recipe? Or did you come up with it? It looks just like fudge minus all the sugar. Or chocolate frosting. I could go for some of that 😀
This is such a great idea! My favorite dessert is raw goat cheese slices on dark chocolate with vanilla stevia, or a bit of tahini stuffed into a date. mmmmm yummers
OMG THIS RECIPE IS AMAZING!! I made it, but I did not have a chance to eat it immediately after, so I put it in the fridge. After about 3-4 hours in the fridge I had a chance to eat it and it turned out like ice cream! It was soo delicious!!
Oh my…can I make this and eat it EVERY night? 🙂
Could I use unsweetened. So delicious coconut milk and still have proper food combining? Thanks!
Hey there,
I’m loving this idea, however I was always under the assumption that if chocolate goes anywhere NEAR water it seizes up. Does it seize but not matter in this recipe?
Lovely recipes btw, many thanks! 🙂