image description

Three Ingredient, Five Minute, Fantastic Chocolate Mousse


Hervé This is a food genius. And a chocolate mousse genius. Here he takes something that can be complicated and makes it very very simple.

It takes three ingredients: very good chocolate, sugar and water.

It takes five minutes of whipping.

Then magically you are eating the most chocolaty mousse ever, doing a proud little chocolate dance, wondering if you should ever share the recipe, or just let people think you are also a mousse genius.

But I need to give you a gentle warning, to be a mousse genius you need to follow the recipe carefully the first time (please do listen to me here…). The chocolate needs to be excellent, because it is everything you taste. The mousse will be more likely to succeed if it at least 70% cocoa solids, so start with that.

The first time you make this, whip it by hand, with a whisk. Firstly, the mousse goes from perfect to over-beaten in 1 ½ seconds, so it is easier to control if you do it by hand. Secondly, it burns calories and puts you in touch with your great grandma. So beat it bravely, but with mindfulness.

And the last important step is you need to keep the bowl cold, Hervé This suggests you put the bowl of chocolate in a larger bowl with ice cubes and water.
I find nestling one of those squishy frozen ice packs under a flatish-bottomed bowl works wonderfully too.

Here is his recipe (which by the way, with most dark chocolate is dairy free and therefore cholesterol free as well).

Three Ingredient, Five Minute, Fantastic Chocolate Mousse
(adapted from a recipe by Hervé This)

You need:

8 ounces GOOD dark chocolate (70% cocoa solids), very finely chopped
¾ (1) cup water
2-3 tablespoons sugar (optional, only depends on how sweet you are)

To make 4-6 servings:

Put the chocolate and sugar in a medium sized bowl.

In a small covered pot bring 1 cup water to a boil (you will only use ¾ cup, but some will evaporate from the pot, so we are boiling a little extra to be safe). Measure ¾ cup of the boiling water and pour onto the chocolate, whisk until the chocolate is melted. Put the bowl with chocolate into a larger bowl filled with ice and a little water, or place on a squishy ice pack.




In the course of four to five minutes, about the length of your favorite radio song, the chocolate will go from liquidy to thick enough that you can see the trail of the whisk, (like soft yoghurt). The latter is when you want to quickly stop, when it is shiny and lovely, just able to hold a drooping peak, it will keep firming up a bit after you stop beating, so rather stop too soon than too late.

Cook’s tips:

Instead of water you can use the exact same measurement of coffee or tea like jasmine or earl gray.

You can add vanilla or a dash of liquor, just subtract the amount of water so the ratio of liquid to chocolate stays the same.

I always add a pinch of salt.

Yes you can use this to frost a fancy cake!

Cook’s fix

If you are very excited and over-beat, the mousse will become mat and grainy, still delicious, but not quite perfect. If it comes to this you can happily eat it like that, or you can gently remelt the chocolate by putting the bowl over a pot of simmering water. Add a tablespoon of hot water, and re-beat on ice until perfect, for this mousse is a forgiving one.



Join the Discussion

5 Responses

  1. Lona says:

    This is delicious. I melted the chocolate with water in the microwave and I liked it with Rom soaked sultanas and toasted slivered almonds on top.

  2. Heavensense says:

    I’m trying this tonight. How long does it take to set & be ready to enjoy?

  3. Sun says:

    Good chocolate?

  4. doodles says:

    what if

  5. doodles says:

    what if your mousse is too watery

Connect with Us


Recent Comments


2012 IACP Cookbook Award Finalist


CoomMomPicks Pick of the Year