Chocolate mousse à la minute

Chocolate and water don't mix unless you follow the method of preparation in this recipe. By heating the chocolate correctly with the water and then cooling it again, you can create a smooth chocolate mousse.

Creation by Tjitze van der Dam, QO hotel, Amsterdam, the Netherlands.

Makes 600g.

Chocolate mousse à la minute

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dark chocolate

Preparation method

  • Dissolve the chocolate in the water by heating them together au bain-marie.
  • Put the bowl in a container of ice water and keep whisking until you have a mousse.

Serving suggestions

  • As a mousse with desserts, e.g. with caramel, citrus fruits, cherries or bananas.
  • As part of a friandise with crunchy chocolate mousse, yoghurt gel and puffed rice.
  • Use in a composition with components of red fruit, carrot and mango.

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