Two Ingredient Chocolate Mousse

Category: Confectionery
Two Ingredient Chocolate Mousse

Ingredients

Chocolate 60-70% 150 g
Water 135 g

Cooking method

  • Two Ingredient Chocolate MoussePour the chocolate over with water and put on a low heat.
  • Two Ingredient Chocolate MousseWhile stirring, heat the mixture without boiling until the chocolate is completely dissolved.
  • Two Ingredient Chocolate MousseLet's prepare an ice bath: pour a handful of ice into a deep bowl and pour a glass and a half of water.
  • Two Ingredient Chocolate MoussePour the liquid chocolate mixture into a deep beating container, put it in an ice bath and beat for three to seven minutes until thickened and lightened. If desired, at this stage, you can slightly diversify the taste of the mousse by adding a small amount of cognac (rum, vanilla, coffee ...). If the taste is lacking in sweetness, add powdered sugar. But I didn’t add anything, and so the mousse seemed unusually tasty to me. Prepared from dark ikeevsky 60% chocolate. And one more nuance: If it does not thicken for a long time, you can add chocolate and warm it up and beat again - in the bath, of course; if it remains too dark, add water, warm up and beat again; if the mousse is over-whipped and becomes grainy, heat up and beat again

Note

It's just incredible how from two components and in a matter of minutes you get a very tasty, delicate and airy mousse! And the author of this most elementary, but exquisite dessert is the famous Herve This, Herve Tis - the world famous French gastronomic scientist and one of the progenitors of molecular cuisine.
Below is a video of this recipe. For the first time, I changed the proportions down, but I will not do this anymore - the recipe has paid off 100%!


eye
Larissa, I just watched a video with this recipe on YouTube, it looks magical.
Tasty, probably ...
That's interesting: how and how long it is stored
dopleta
Very much, Tanya! For the first time I cooked a smaller portion, but now I will boldly cook a lot.




Quote: ok
That's interesting: how and how long it is stored
It has been worth three hours already and without a fridge - like just done. Not going to melt.
Mandraik Ludmila
Larissa, oh, how interesting, but what do you think about the cake, to the top, how will the cream go?
dopleta
Yes, Lyuda, and I, judging by the consistency, have no doubt that it will go, and others also write that it will.
Anna1957
Laris, it even suits me. I will make from 85-90% chocolate. Did you put it into a glass through a nozzle? Do you get roses?
It seems to me that I did something similar, but there it was important to catch the moment. If you interrupt it, it freezes into stone. If not confused.
selenа
Quote: Anna1957
If you interrupt it, it freezes into stone. If not confused.
Becomes liquid
dopleta
Yes, Anya, she planted it through the nozzle, the roses hold. And you're right, the moment is important. It is liquid-liquid, then suddenly thickens and brightens! But everything is fixable! If it does not thicken for a long time, you can add chocolate and reheat and beat - in the bath, of course; if it remains too dark, add water, heat and beat again; if the mousse is over-whipped and becomes grainy, heat and beat again.
I was now told in a personal that there is already a similar recipe on the site. I checked the search very diligently, but had no idea what to look for under the name "Chantilly cream". Therefore, if the Chief considers it right to remove mine, I will unconditionally accept his decision.




Quote: selenа

Becomes liquid
No, Nadia, it really thickens, checked. Not in stone, of course, but it gets much thicker.
selenа
Larissa, Larissa, I did it and if you interrupt it, it becomes liquid, well, maybe only with me,
I did it according to this recipe
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=353800.0
dopleta
Quote: selenа
according to this recipe
Yes, yes, they already poked me into it, I wrote above, but there is not a word about the percentage of cocoa in chocolate - maybe this is the case? I whipped 60% chocolate for exactly 6 minutes, and at the fifth minute it was very light and fluffy, and at the sixth it began to darken and thicken, and I immediately turned off the mixer. This is also written in the recipe I found.
selenа
Here, you turned off, but I did not
Mandraik Ludmila
That, but not that, you have Larochka, and the proportions are different and the percentage of chocolate is indicated. It will be easier for me to look for your recipe. Let it stay
selenа
Yes, thanks for the recipe
Pirozhulya
.
Anna1957
Quote: Pirogue
water - I weighed it, not ml. measured,
For water, these numbers are equal.
dopleta
Quote: Mandraik Ludmila
Let it stay
In principle, you are probably right, Dandelion. Moreover, in that recipe there is not a word about either "over-beat" or "under-beat". Anyway, even if you look at the lists of recipes, here we have a huge number of repetitive ones. Of the latter, for example, Merengue roll https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=532124.0, although it has existed on the forum for a long time and enjoys well-deserved love among many - Mascarpone meringue roll from Cradle https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=10226.0.
MouseYulka
I snatched something from Andy Chef and tried to reproduce As a result, the whole kitchen is in chocolate, and I lost the desire for repetition for a long time But over time I may decide
dopleta
Quote: Mouse
the whole kitchen is in chocolate
Why, Julia? Ahh, the beating container was probably shallow. So after all, anything in a shallow dish is sprinkled when whipping. It's a shame. It's sooooo delicious.
tatyana1
Quote: Mouse
As a result, the whole kitchen is covered in chocolate, and I lost my desire for repetition for a long time
Likewise. Spattered everything around. And the most annoying thing is that the mixture has remained liquid.
Ilmirushka
Quote: tatyana1

Likewise. Spattered everything around. And the most annoying thing is that the mixture has remained liquid.
Tatyana, a video from the Internet for correcting situations is in the topic of Tartlets and K.

Pirozhulya
Quote: Anna1957
For water, these numbers are equal.
Ahhh well then, it wasn't from this that didn't whip ...




In tyrnete I have read that the chocolate should be black (dark) then the mass is smooth, and from the milk one I get shaggy, flaky.
Tomorrow I'll make it out of black.
But it's very tasty, albeit shaggy.
dopleta
Quote: ok
how and how long is it stored
Tanya, the second day without a refrigerator - the flight is normal
Two Ingredient Chocolate Mousse
IlmirushkaThanks to Ola for posting a video of the recipe in her Tartlets. To be honest, I didn't think that in our culinary forum we need to focus on the fact that liquids, in order to avoid splashing, must be whipped in a high container - dmala, just write - in a deep one. After all, we do not beat the batter in shallow dishes.
I watched the video. But, you know, for some reason
Quote: Ilmirushka
video from internet to correct situations
it was the "video" that I did not see there to correct the situation. I just heard the text with the recommendations, which are indicated in my recipe.




Quote: Pirogue
chocolate should be black (dark) then the mass is smooth, and from milk like I get shaggy, flaky
Of course, Pirozhulya... Therefore, the percentage of cocoa in chocolate is indicated. For black, it should be at least 55%, while for dairy it is much lower.
eye
Quote: dopleta
Tanya, the second day without a refrigerator - the flight is normal
Larissa, Well, thank you. well! (from)
It is very convenient, as for me, in cases when the dessert is waiting for a long time to be served at room temperature.

Here I have a fad on this: I can't imagine it is possible, even for the sake of taste, for better soaking of the cakes, to keep a cake with butter cream without a refrigerator

Ilmirushka
Quote: dopleta
it was the "video" that I did not see there to correct the situation. I just heard the text
Larissa, well, it was the explanations from that video that I meant
In general, I am a visual, and it is always easier for me to assimilate the process and stages of preparation, having seen all this.
So I tied both the recipe and the video together.
Plyushkin @
I've been going to cook this mousse for a long time, but somehow it doesn't happen. I have a thought to add orange juice instead of water, chocolate is friendly with orange. I am also attracted by the fact that almost half the calories are less than in just chocolate or some ganache.
Svetta
Quote: Plyushkin @
almost half fewer calories than plain chocolate
Calories from chocolate will not go anywhere, as there was just 150 g of chocolate, so much in the mousse will be, they do not dissolve in water))) Volume and weight, yes, will increase, but the calories will remain.
MouseYulka
Ilmira, if it's not difficult, poke more precisely into the topic, because it has grown incredibly
Ilmirushka
Quote: Mouse

Ilmira, if it's not difficult, poke more precisely into the topic, because it has grown incredibly
Yulechkado you think i can find now
Yes, and Larisa has all the points in the description, which she herself said.
dopleta
Quote: Mouse
poke more precisely into the topic
Julia, are you looking for a video? Here it is:

MouseYulka
Larissa, Thank you
dopleta
You are welcome. Perhaps I'll hang it in the recipe notes.
Pirozhulya

.
Mandraik Ludmila
Pirozhulya, I don’t understand, but what does this have to do with Larisa’s recipe?
Larochkasorry
Pirozhulya

Mandraik Ludmila,
But if that I can delete my messages, no problem
dopleta
In vain I removed Pirozhulya! Perhaps it would be useful to someone.
Pirozhulya
Quote: dopleta
I deleted it in vain, Pirozhulya! Perhaps it would be useful to someone.
Yes ?
I can write again)))
So today I made a milk chocolate mousse and added grated cocoa (300 g milk + 100 g grated cocoa and water as in the recipe, that is, based on 400 g of chocolate).
The slurry whipped up very quickly, did not even splash, did not have time)) but it turned out to be a dense mass of sculpting candy.
I added a little milk at a time and whipped up an excellent mousse, and without heating again.
Conclusion: that this mousse is obtained from any chocolate if you add grated cocoa.
Two Ingredient Chocolate Mousse

Maybe it was necessary to add less grated cocoa, then it would not have to be diluted with milk.
But the main thing is that milk chocolate is made without flakiness.
dopleta
Quote: Pirogue
I can write again
Right. Suddenly, someone does not have dark chocolate at home, but only milk chocolate - so you can make it out of it. It's good, really Buttercup? Thank you for taking care of me too, but it's really helpful.
Mandraik Ludmila
Girls, well, it seemed to me off topic, I can get confused where what, although I read everything I didn't want to offend anyone, and in general Larochka, I climbed ahead of you, call the girls
And what is grated cocoa, I only have powder
dopleta
Quote: Mandraik Ludmila
although I read everything
Well you're a hero Buttercup ! Respect! I don't even read the tenth part. Even the hundredth, I guess.
OgneLo
Quote: Mandraik Ludmila
grated cocoa
externally: hard chocolate made from 100% cocoa mass, tastes bitter.
Mandraik Ludmila
Larissa,

I meant that I read everything in this recipe, I cannot physically read everything on the forum

Rituslya
Larochka, thanks for the recipe idea!
I've never heard of this method of making mousse. To be honest, I am not able to cook mousse on my own.
Today I was already in the store looking at the chocolate, which means it will work.
Larochka, thanks!
dopleta
Did you take a closer look? Come on, do it soon! Now I want him all the time - as soon as I think about him, I involuntarily lick my lips. I love chocolate very much, and this mousse is just a chocolate holiday of some kind.
Anna1957
Laris, I'm with a report Two Ingredient Chocolate Mousse




Here is half a portion of 85% of Belarusian Spartak chocolate. Added 5 scoops of stevioside. Whipped for only 2 minutes, but interrupted. I wanted a delicate cream, but I got a dense, although uniform, without any flakes.
Yes, and not in a ladle, but in a chocolate tempering device. There is - there is nothing to stand idle.)) And it is convenient in that you will not overheat.
julia_bb
Larissawhat an interesting recipe. We must try, Babaevsky is in the refrigerator, we must freeze the ice.
dopleta
Anh, well, you can't help but "upgrade" in your favorite direction! Thanks for the delicious usefulness. Julia, try it, you won't regret it.
Anna1957
🔗Laris, I, as always, killed 2 birds with one stone. Planned "potatoes" with crumbs from starchless pastries. And I was looking for a cream option. I already forgot how the original Potato tasted. I'm afraid it turned out more like chocolates. But also nothing.Two Ingredient Chocolate Mousse
dopleta
It looks, in any case, incredibly appetizing.
Anna1957
Tomorrow I will find out the taste and report).
Anna1957
Yes, what seemed like candy was exactly what it turned out to be))
Laris, what if you replace the water with orange juice? Will this nonsense work?)

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers