Studies have revealed that there are certain health benefits from eating bittersweet chocolate.
Consuming bittersweet chocolate on a daily basis is actually quite good for you. All variations of dark chocolate contain antioxidants that lower blood pressure and help protect your heart.
This is an intense, creamy one-ingredient chocolate mousse adapted from the molecular gastronomist Hervé . The nearly instant recipe also happens to be vegan; without the distraction of cream or eggs, a complex chocolate can shine. The mousse serves four, and it can be doubled. But even if you’re serving two, don’t be tempted to halve it.
This is a super easy, super rich. Follow the recipe to a T.
The mousse holds 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 likes it, but it got a little….intense after a while, so I added a bit of high quality olive oil, which made it taste even more amazing
This is how the Spanish make their delicious “chocolate.” They use milk serve it hot with churros. The cold version has to be eaten immediately or the fat separates and floats to the top. I love it because It’s like getting a shot of espresso for a chocoholic. Let’s Celebrate Bittersweet Chocolate Day !
- 285 grams bittersweet chocolate (about 10 ounces), roughly chopped, more as needed (see note)
- Fleur de Sel, to taste
- Step 1Create an ice bath in a large bowl using ice and a little cold water. Nestle a smaller bowl in ice bath.
- Step 2Place 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 3Immediately 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.
More recipes if you just can’t get enough mousse.. and who can ?