This one is not for people who suffer from allergies. It contains milk chocolate, that is milk and sugar. The mousse is made from chocolate and water. That’s right, I said chocolate and water. A has requested chocolate mousse for dessert this Christmas, and I stumbled on Heston’s recipe again. I had saved this some time ago, but never made it. Now is the time!
It really DOES work. Well, to a certain degree. Blumenthal’s recipe calls for dark/bittersweet (~70%) chocolate. I know we had a truck load of these in my house, but I knew that it would just be too dark in mousse for A. We also had a few bars of Equal Exchange Milk Chocolate with Hazelnut (soy-free).
The recipe starts off by melting the chocolate and water together. Once melted, the mixture is beaten vigorously over a cold water/ice bath until it thickens to a consistency similar to really thick whipped cream (not too far though). It should take less than 5 minutes to get there…
I scaled down the recipe to use just one 100 g (3.5 oz) milk chocolate bar, which meant using 85 ml (1/3 c and 1 teaspoon) water. Unfortunately, the mixture just didn’t thicken. I wasn’t surprised though, because I was aware that the constituents in milk chocolate is completely different to dark/bittersweet chocolate. I tried to fix it by adding 30 g (a little more than 1 oz) more of melted chocolate to the mix, and beating it again. It thickened to a thicker cream like consistency, but still nowhere near as it should be. I tried adding more melted chocolate, this time 35 g (1 1/4 oz), only now the mixture was too cold, and solid pieces of chocolate was floating around in the mix. I knew there was a possibility of this happening, but I wanted to try it anyway. So, back to the drawing board.
I re-melted the whole mixture until smooth, put it on the ice/water bath and beat it again. In about 3-4 minutes, the mixture thickened up nicely! It was ready! I quickly took a spoon of the mixture to A and let him try it. He liked it a lot!!! In fact, it was hard to get him to stop eating it all before dinner.
When asked to guess what the two ingredients were in the mousse, he couldn’t. His guesses included, eggs, butter, cream and milk… but not water! It’s THAT good. It tastes like it has been made with cream. It’s light, fluffy, creamy and you don’t lose any of the intensity of the chocolate. Now, I need to create one that is dairy and refined-sugar free!!!!!
TWO INGREDIENT MILK CHOCOLATE MOUSSE (egg-free)
adapted from Heston Blumenthal’s Chocolate Mousse
serves 2-4 (depending how greedy you are)
- 165 g (5.8 oz) good quality milk chocolate, at least 35% cocoa solids (I recommend: Equal Exchange), broken into chunks
- 85 ml (1/3 c and 1 teaspoon) filtered water
1. Half fill a medium-sized bowl with ice cubes, then sit another medium-sized bowl on top.
2. Heat the water and the chocolate in a pan, whisking until the mixture is smooth and well combined.
3. Pour the chocolate mixture into the bowl sitting on ice and whisk (using a hand whisk or electric beater) until the mixture takes on the consistency of whipped cream. Try not to overbeat (if you’re unsure of the consistency, please see the video at 1 minute 35).
4. Transfer to serving dishes, if desired, and enjoy immediately*!
* Note: The mousse will take on a denser consistency if chilled or left to sit for a while.