Until now, the first rule of chocolate has always been to keep it as far away from water as possible. In fact, when melting chocolate over a double-boiler, you aren
- 9.35 ounces (265 grams) bittersweet chocolate, chopped (I like Nobless 55%) -
- 1 cup (240 ml) water -
- 4 Tbsp sugar, optional -
- 1 tsp vanilla extract, optional -
1. Prepare a double freezer: fill one bowl with ice and water, and place another, smaller bowl on top of it. Set it aside and allow the water to get really cold before continuing.
2. Put chocolate and water (also sugar and/or flavoring if you’re using) in a pan and melt the chocolate over medium heat, stirring occasionally.
3. Pour the melted chocolate into the double freezer and start whisking with a wire whisk. When you think that your arm can’t handle it anymore, keep whisking. Pay attention as the texture changes and keep whisking until it forms fairly stiff peaks. Be careful not to overwhisk, or you will still end up with grainy mousse.
If the mousse does become grainy, place it back in the pan to re-heat (until about half of it has melted again) and then pour it back into the double freezer to whisk again, briefly.
4. Divide into four serving cups and serve immediately.
Note: the proportions of liquid to chocolate are very important to the science that makes this work. If you choose to add a flavored liqueur or extract, you must subtract that amount of liquid from the cup of water.
Since you probably don’t believe me, I’m actually going to show you to a YouTube video of chef Heston Blumenthal making this recipe.