Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　This somewhat miraculous easy chocolate mousse method was created by molecular gastronomy researcher Hervé This. To make the mousse, you’ll whip melted chocolate with water over an ice bath until it puffs into a silky dessert. If by chance it doesn’t increase in volume, just remelt and add a bit more chocolate. And if you begin to reach the first hint of graininess, stop right there. Once you nail the basic technique, you can play around with substituting coffee or tea for part of the water, or swirling different additions through your final mousse. I love this with a crumble of halva or a bit of crème fraîche. Note this mousse is best prepared fresh and served immediately; it changes texture if stored.

　　Without eggs, heavy cream, or additional sweetener, this dark, intense mousse fits into the diabetes-tailored nutritional guidelines set out by Vandana Sheth, RDN, CDCES, FAND, but be sure to check with your care provider to make sure it works for your specific needs. 

　　Serious chocolate-heads will likely find the chocolate mousse perfect on its own. But you can soften the dark chocolate and add a welcome crunch by adding a dollop of whipped cream, plus optional toasted almonds or hazelnuts and sea salt. 

　　

Ingredients

4 servings

　　

Mousse

9 oz. dark chocolate, at least 70% cacao, chopped into small pieces

　　

Whipped cream and topping

2 Tbsp. finely chopped raw unsalted almonds or hazelnuts (optional)

　　¼ cup cold heavy cream

　　1 Tbsp. sugar or maple syrup

　　½ tsp. vanilla extract

　　Pinch flaky sea salt (such as Maldon)

　　

Mousse

Step 1

Prepare an ice bath: Fill a large bowl with ice and water. Set aside a small bowl that can fit snugly inside.

　　

Step 2

Heat ¾ cup water in a small saucepan until steaming, then add 9 oz. dark chocolate, at least 70% cacao, chopped into small pieces. Remove from heat and whisk until melted. Alternatively, melt chocolate in ¾ cup water over a bain marie.

　　

Step 3

Use a spatula to scrape melted chocolate into reserved small bowl. Nestle bowl inside ice bath, then whisk chocolate vigorously with a hand whisk until texture resembles lightly whipped cream, about 2 minutes. Whip it less than you think—to the point of soft, floppy peaks that just hold their shape; the mousse will set up very quickly. If mixture is very thick and grainy-looking, that means you have over whipped. Don't worry, it's not ruined! You can re-melt the mixture in a microwave-safe bowl in the microwave in 10-second intervals until smooth and try again. The remelted mixture will not completely deflate. Whisk gently until slightly thickened but still slightly looser than the first attempt, 30 seconds to 1 minute. Scoop into serving bowls.

　　

Whipped cream and topping

Step 4

If using almonds, preheat oven to 350°. Scatter 2 Tbsp. finely chopped raw unsalted almonds or hazelnuts on a sheet tray and toast until fragrant, 10–12 minutes. 

　　

Step 5

Meanwhile, whisk ¼ cup cold heavy cream, 1 Tbsp. sugar or maple syrup, and ½ tsp. vanilla extract in a medium bowl to soft peaks, about 2 minutes.

　　

Step 6

Top each serving of chocolate mousse with 2 generous spoons of whipped cream, a sprinkle of toasted almonds or hazelnuts, if using, and a small pinch flaky sea salt. Serve immediately.