Chocolate Mousse is Better-Than-Chocolate Bunnies

Recently, I came across a blog post titled, The Best Chocolate Mousse of your Life Under 5 Minutes.  I was hooked!

Imagine – rich, dark, delicious chocolate…transformed into decadent mousse…and in less than five minutes?  I was intrigued, so I read on and it really sounds simple.  There are only two ingredients – chocolate (60% – 70% was suggested) and water.  I’m thinking it also needs a little finesse in the making, but I’m anxious to try this recipe!

Read the full post from CAFE FERNANDO: Istanbul and then watch the youTube video to see what the mousse looks like when it is fully whisked, as demonstrated by Chef Heston Blumenthal.

Apparently, this recipe lends itself to experimentation, too, because the blog mentions that you can add some sugar, a favorite liquor like Grand Marnier or Tia Maria, or a spice like cinnamon or cayenne.  

Bon appétit!

Recipe by Herve This & Heston Blumenthal

4 servings

  • 9.35 ounces (265 grams) bittersweet (70% cocoa solids) chocolate, chopped (preferably Valrhona Guanaja)
  • 1 cup (240 ml) water
  • 4 tbsp sugar, optional


  1. Place a large mixing bowl on top of another slightly smaller one,
    filled with ice and cold water (the bottom of the large bowl should
    touch the ice). Set aside.
  2. Put chocolate and water (also sugar and/or liquor if you’re using)
    in a medium-sized pan and melt the chocolate over medium heat, stirring
  3. Pour the melted chocolate into the mixing bowl sitting on top of ice
    and water, and start whisking with a wire whisk (or an electrical
    hand-held mixer) until thick. Watch the texture as you whip and make
    sure not to over-whip as it will make the mousse grainy. If the mousse
    becomes grainy (which is possible at your first try), transfer it back
    into the pan, reheat until half of it is melted, pour it back to the
    mixing bowl and whisk again briefly.
  4. Divide into four serving cups and serve immediately.

INNsider Tip: I think this would be irresistible piped into fresh strawberries (with the tops slightly hollowed out), don’t you agree?

Carol & Gus, Innkeepers
Scarborough Inn
an Ocean City NJ Bed and Breakfast

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