Ingredients:
265g dark chocolate
2 tablespoon white sugar
1/2 cup chilled heavy whipping cream
240ml cup water
Cook:
First, take dark chocolate (from 60%) from a broken chocolate bar (265 g). And place it in a pan. Sprinkle sugar (4 tablespoons) on top. You can reduce its amount to two tablespoons or even add brown chocolate. This will help us with the texture of the chocolate a little and reduce its bitterness.
Pour plain water (240 ml) on top.
The most intriguing part comes next: add three tablespoons of “flavor accent.” It could be maple syrup, brandy, whiskey, cognac, etc. Basically, something liquid with a strong taste. The mousse will become thicker as a result. Set the heat in the saucepan to medium. And stir with a spatula.
Just keep an eye on the chocolate and don’t overheat it. It will settle and form lumps otherwise. As a result, continue stirring over high heat. It will initially appear to be clumps, but do not be alarmed. Get ready an ice bath. It is best to use two bowls that are identical. Add water to the bottom of the first bowl so that it touches the ice in the second bowl. Pour the chocolate mixture into a bowl and cover it with ice once it is smooth.
Now the most interesting part. Start whipping with the mixer. This process is similar to whipping cream. Keep whipping and you won’t see any changes for about four minutes. Later, the most interesting part will occur. The mousse will start to thicken nicely. Keep it simple here. Otherwise, pouring it into the bowl will be challenging. In a bowl, place the prepared mousse. Serve immediately with whipped cream and grated chocolate.
You must try this amazing mousse!