Silky chocolate mousse (with water)
Servings: 6
I’m excited about every recipe I bring you, and want you to try, but THIS takes the biscuit… or mousse. If you’re looking for a cream-free, dairy-free alternative to mousse, this is it! As the chocolate mixes with the water, the water is trapped by the fat molecules and creates a light, fluffy texture that is just magic. To keep the recipe fully vegan, look for the ‘V’ on the label to ensure it’s fully plant-based. You’ll get an airy “Aero”-like texture. If you have no qualms with dairy, try this with milk chocolate for a silky, fluffy finish.
20 minutes
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Ingredients
- 300 g dark chocolate 70%
- 250 ml just-boiled water
Instructions
- Break the chocolate into small pieces and place it in a heatproof jug or bowl.
- Pour the just-boiled water over the chocolate and leave for 10 minutes to relax, then
- blitz with a stick blender until smooth and fully melted.
- In the meantime, prepare an ice bath by popping ice in a container the jug/bowl will fit into and splashing in a little water.
- Cool the mix in the jug by placing it in the ice bath (ensuring that no water can penetrate and blitz with the stick blender every so often. As it cools, the mixture will thicken to a mousse-like consistency. This should take about 10 minutes.
- Spoon into 6 serving glasses and garnish with salt flakes and optional olive oil. Chill for a few hours or overnight if you want a firmer texture.
