chocolate mousse with water
The most interesting recipe one I’ve seen lately is this two-ingredient mousse.
Here chocolate is melted with water and then whisked while warmed, and it becomes light, creamy.
9.35 ounces (265 grams) bittersweet (%70 cocoa solids) chocolate, chopped (preferably Valrhona Guanaja)
1 cup (240 ml) water
4 tbsp sugar, optional
Pour the chocolate slices with water and place on a small fire.
Melt the chocolate over medium heat, stirring occasionally.
Put the chocolate in a warm pan with ice and start whisking with a wire whisk (or an electrical hand-held mixer) until thick.
Beat until it is time, until chocolate is completely cooled. Serve mousse with nuts, cherries and ice cream.