When Way Chocolate Mousse
Dark chocolate is my favorite dessert ingredient and mousse is one of my favorite recipes. There are lots of ways to make chocolate mousse, but most of them involve cream and egg yolks, which means they should be avoided if you’re eating the when way. But this recipe is When Way approved, because you can make it with just two ingredients chocolate and water! Like the When Way Chocolate Truffles, using water instead of cream allows the flavor of the chocolate to be unadulterated. The technique used in this recipe was invented by French culinary scientist Hervè This. This version adds salt to enhance the chocolate and optional liquor like Grand Mariner to add another layer of flavor. Even though there is not added saturated fat or eggs, this is still a decadent dessert, so be sure to share it.
8 oz Dark Chocolate (I prefer Valrhona 70%)
2/3 C Water
2 T Liquor (like Grand Marnier, Chambord, or Bourbon)
Pinch of Salt
Ice Water Bath
Measure out dark chocolate into metal mixing bowl. If you have a KitchenAid Mixer with a metal bowl, use that. Boil the water and pour over the chocolate. Next add the liquor and the salt. Whisk to combine until smooth.
Prepare an ice water bath and add paper towels or small kitchen to bowl to chill.
Using your KitchenAid Mixer with the whisk attachment or a whisk, mix the chocolate mixture on medium. Use your soaked towel to chill the bowl while whisking. Occasionally return the towel to the ice bath to chill. This is a little messy, so keep a dry towel to clean up dripping water. If you whisk by hand you can place the bowl with the chocolate inside of the ice water bath bowl to chill. This will be neater, but requires more whisking.
When the chocolate is thick, it’s done. If it gets too thick and becomes grainy, you can warm it or melt it completely and start again. Transfer to small serving bowls and dust with cocoa powder or grated dark chocolate. Store in refrigerator, but serve at room temperature.