This is an intense, creamy one-ingredient chocolate mousse adapted from the molecular gastronomist Hervé This. The nearly instant recipe also happens to be vegan; without the distraction of cream or eggs, a complex chocolate can shine. The mousse serves four, and it can be doubled. But even if you’re serving two, don’t be tempted to halve it. More of our favorite Valentine’s Day recipes can be found here.
- 285 grams bittersweet chocolate (about 10 ounces), roughly chopped, more as needed (see note)
- Fleur de Sel, to taste
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
342 calories; 21 grams fat; 12 grams saturated fat; 7 grams monounsaturated fat; 0 grams polyunsaturated fat; 45 grams carbohydrates; 4 grams dietary fiber; 38 grams sugars; 2 grams protein; 7 milligrams sodium
- Create an ice bath in a large bowl using ice and a little cold water. Nestle a smaller bowl in ice bath.
- Place chocolate and 1 cup water in a small pot and heat over medium. Whisk until mixture is melted and smooth, about 3 to 5 minutes.
- Immediately pour melted chocolate into the bowl in the ice bath. Vigorously whisk chocolate mixture by hand until thick, 3 to 5 minutes. The chocolate should be fluffy and form a mound when dolloped with the whisk (it should generally have the texture and appearance of mousse). If the mixture does not thicken, add a bit more chopped chocolate and remelt over the heat. Spoon into serving bowls and garnish with fleur de sel.
- For a lighter mousse, use 265 grams of bittersweet chocolate or just add more water.