This is an amazing recipe. It has only ONE ingredient. Can you guess what it is? Can you?
CHOCOLATE. That’s it. Chocolate mousse made entirely from chocolate. No eggs. No sugar. No cream. No nonsense. Just chocolate, whipped into dreamy fluffy billowy smooth mousse. Mmmmm. It manages to be both rich and light at the same time. And incredibly chocolatey, without being sickly or cloying. This is my go-to chocolate mousse recipe. Stuck for a dessert? Vegans coming for dinner? There’s always chocolate in the house, right? And you can turn it into mousse in a matter of minutes.
I’m sharing this now, so that you can make it for Pesach, should you so desire. It is a wonderful thing, a Pesach dessert that doesn’t involve any eggs. The only other one I can think of is fruit salad. Incidentally, I think this chocolate mousse would be lovely with some fruit sticks to dip into it – pear maybe? Crispy apple? Or some blueberries or raspberries on a little skewer. Yum.
If you’re anything like me, you’ll read this recipe and think, “Well, that’s never going to work.” Even now, having made this numerous times, I’m incredulous when it comes together and turns into thick, fluffy chocolate mousse. You just have to believe! You can watch this video of (a very young) Heston Blumenthal making it, if you want to see the process in action before you try it out yourself. Honestly, it really does work!
One important note – because it only has one ingredient, you need to make sure that your chocolate is really good quality and tastes absolutely delicious. You can’t get away with using bog ordinary cooking chocolate, because there’s nothing for it to hide behind. Whatever chocolate you use, that’s what you’ll taste. I pushed the boat out and made this with some Hotel Chocolat 70% dark chocolate. It was THE BUSINESS.
This amount made 4 espresso cups of chocolate mousse. Kipper ate a whole one. Eek.
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- 75g dark chocolate
- 2 bowls, one of which will fit inside the other
- an electric whisk, or a balloon whisk and good arm muscles
- Break the chocolate into a pan and add 75ml water. Heat the mixture until the chocolate has melted and amalgamated with the water into a soupy brown liquid.
- Put a good handful of ice into the larger of the two bowls, and put the smaller bowl on top of the ice. Pour the chocolate-water mixture into the inner bowl.
- Whisk like mad for a few minutes, until the chocolate mixture thickens and becomes mousse-like.
- Spoon into small bowls or espresso cups. Chill for at least an hour, until set.
- You can speed up the chilling step by putting the cups of mousse into the freezer, instead of the fridge.
I’m entering this in the Dead Easy Desserts challenge – it doesn’t get much easier than only one ingredient!