Bittersweet Chocolate Mousse With Fleur de Sel
Updated Feb. 28, 2024
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
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.
Not to be hypercritical of what appears to be a fantastic cheat but, the end results are something not to be desired. My take: there are no shortcuts in making sublime chocolate mousse. You can however make a supremely adequate lackluster dessert this way. I also discovered that the "mousse" will seize up when refrigerated . . . of course you can bring it back with a touch of hot water and more whisking which makes this technique awful finicky.
Mine never solidified, and I didn’t have any extra chocolate to add! So next time, I will use less water and add as needed. Tasted great, though.
Complete fail. Either my chocolate to water ratio was off, or my ice bath wasn’t cold enough — but it never thickened. I tried everything: hand whisking for over 5 minutes, adding more melted chocolate. Out of desperation, I pulled out an electric mixer. I even stuck it in the freezer for 10 minutes and tried whisking again. The whole ordeal was probably over 30 minutes and a lot of unnecessary stress for such a “simple” dessert. As a save/surrender, I put it in the freezer for an hour to harden. At least it was edible by spoon. It is rich, like others noted.
Advertisement