Bittersweet Chocolate Mousse With Fleur de Sel
Updated Feb. 28, 2024
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 285grams bittersweet chocolate (about 10 ounces), roughly chopped, more as needed (see note)
- Fleur de Sel, to taste
Nutritional analysis per serving (4 servings)
340 calories; 21 grams fat; 13 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 4 grams dietary fiber; 39 grams sugars; 3 grams protein; 165 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Create an ice bath in a large bowl using ice and a little cold water. Nestle a smaller bowl in ice bath.
- Step 2
Place chocolate and 1 cup water in a small pot and heat over medium. Whisk until mixture is melted and smooth, about 3 to 5 minutes.
- Step 3
Immediately pour melted chocolate into the bowl in the ice bath. Vigorously whisk chocolate mixture by hand until thick, 3 to 5 minutes. The chocolate should be fluffy and form a mound when dolloped with the whisk (it should generally have the texture and appearance of mousse). If the mixture does not thicken, add a bit more chopped chocolate and remelt over the heat. Spoon into serving bowls and garnish with fleur de sel.
- For a lighter mousse, use 265 grams of bittersweet chocolate or just add more water.
Private Notes
Comments
I've discovered you can substitute booze for water. Wine is great, anything more than ~40 proof [creme de menthe, rum] is best cut maybe 50% with water or it's a little harsh.
I microwave the chocolate [travesty, I know] for a minute, stir 'til completely melted, then whisk in booze before putting it over the ice bath.
You're welcome.
Super easy, super rich. Followed the recipe to a T.
The mousse held up quite a while too, so I was able to make this way ahead of time, and just scooped it into pretty glasses.
I didn't have the arm strength to whisk by hand so cheated and used a hand mixer. :)
Everyone liked it, but it got a little....cloying/intense after a while, so I added a bit of high quality olive oil, which made it taste even more amazing.
These are the proportions I use (from the italian edition of Scientific American magazine, they have a nice blog from a chemist who loves cooking) 100 g chocolate 70% cocoa paste 115 g water The correct proportion fat/water (it is this proportion that makes possible to form a stable mousse) is this: 34% of fats over 100% of water. Fats percentage can be checked on the nutrition facts label of you chocolate bar.
Tried to make this recipe as described, including using more chocolate to try and thicken it. It does not thicken and is an absolute waste of time, money and chocolate. We ended up using the chocolate liquid over ice cream and with espresso as a modified affogato.
Taste like you mixed chocolate with water. Meh.
Mellisa Clark is a beast (I mean that in a good way). I whisked for less than a minute before going to the immersion blender in there that I had at the ready. Used that until it burned out the motor (about 4 min). Then quickly got out my electric hand mixer. Used that for about ten more minutes. It never became a mousse. I settled for a thick chocolate pourable substance that will probably still taste good. Oh, and that immersion blender sprayed chocolate all over the kitchen (and myself). I don’t think I’ll be making this again.