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Tuesday, 28 February 2012

Chocolate mousse... just add water?!

Where did February go?? Apologies, dear readers :( I've been so busy eating, I've neglected my blog... so to kick it back off, let's talk chocolate!

If you've ever worked with chocolate, you probably know that you should always melt chocolate using a double boiler and never let any of the water splash into the chocolate as the chocolate will 'seize' meaning it will go rock solid and you'll have to throw it out and start again. So imagine my surprise when I read that Uber Chef-slash-Scientist Heston Blumenthal has made chocolate mousse using chocolate... and water!! Insanity!!!

If you haven't heard of Heston, do a YouTube search as his creations are mind boggling... or sell a kidney and get a table at his very exclusive restaurant in the UK, the Fat Duck.

Ok, back to the crazy Chocolate water mousse.

Normally you would use eggs, sugar and heavy cream to make a beautiful thick mousse - that's a lot of effort and a fair bit of fatty-fat-fat! So you may think that this dessert will fall a little flat. (ah, a rhyme!)

Don't despair, the final creation is so extremely rich and dense, you'll only need a small pot - as you can see I've used espresso glasses. For another twist, you could use a little coffee or liqueur in place of some of the water. The only real rule is that you must use very good chocolate! Remember as the dessert is just chocolate and water, you are really going to taste the chocolate that you've used. Please, at least 70% cocoa solids! Lindt has some lovely dark chocolates on the market now as well as some beautiful flavors like blueberry, mint, chilli, etc.

- 130gr chocolate
- 1/2 c water (or 100ml water and 25ml coffee or liqueur)

How to...
- Get two mixing bowls, one smaller then the other so it can sit inside the larger bowl. 
- Half fill the larger bowl with lots of ice and a little cold water, then place the smaller bowl inside so that it's touching the ice.
- Break up the chocolate, place in a saucepan with the half cup of water and melt gently over a medium heat, stirring occasionally.
- Once the chocolate is melted, pour into the small mixing bowl that's sitting on the ice and whisk with an electric whisk for 2 to 3 minutes or until the mixture has thickened, it will turn a little pale. Be careful not to overwhip as the mixture will become grainy. But if you mess up, simply remelt the chocolate and start again.
SO fluffy!
- Spoon the mousse into your serving cups and refridgerate for 2-3 hours... you can eat it straight away but I prefer my mousse cold and loaded with fresh berries!


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