Incredibly Easy Dark Chocolate Mousse
Inspired by Heston Blumenthal's method, this luscious dark chocolate mousse almost feels like a cheat with how easy it is to make, but the end result is an incredibly light and airy bite of chocolate heaven that positively melts in your mouth.
Servings: 4
Calories: 280kcal
Ingredients
- 175 g dark chocolate opt for 70% and up
- 1/2 cup Whole Milk
- 1/4 tsp espresso powder optional
- pinch Himalayan salt optional
- pinch cinnamon powder optional
- pinch Ground Nutmeg optional
- pinch Chipotle Powder optional
A large bowl of ice cubes with water and (preferably electric) whisk
Instructions
- Warm your milk in a small heavy bottom sauce pan until it begins to steam.
- Add in the weighed out chocolate and spices and allow it to sit for 1-2 minutes to allow the chocolate to melt and soften. Then, stir until the chocolate is fully incorporated into the milk.
- Place the bottom of the saucepan into your prepared ice bath (do not allow the water to come up more than halfway up the outside of the pot) and using an electric whisk, whisk until the mixture starts to cool down and sets up into a light and airy mixture.
- Enjoy immediately. If placed into the fridge it will set up into a firmer textured mousse that will still be airy and will melt in your mouth.
Notes
- This mousse is not stable if kept at room temp so be sure to keep it chilled. It can however be piped once it's made or chilled.
- If it sets up too much, you can place it into a bane marie or back onto the stovetop on low heat and melt it down until it's liquidous, then remove it into an ice bath and rewhip until it sets.
- If it's not sweet enough or you'd like a firmer set, add in a tbsp of icing sugar.