I’ve had this chocolate mousse bookmarked since Food52 first posted it, but I’ve never had a great excuse (not that I needed any, I suppose) to make it until now. Gil was out of town for our sixth anniversary earlier this week, so I wanted to make something special for the weekend. I mean, there’s a beef heart thawing in the sink, but that’s maybe just a tiny bit less romantic than chocolate mousse.
This an incredibly easy and forgiving recipe with only two ingredients — chocolate and water — so how can you mess that up? Just be sure to use the best chocolate you can, since it really shines here.
My first batch didn’t really set (which is where the forgiving part of the recipe comes in), so I added a little more chocolate to the mixture then put the pot back over a low burner to melt. Starting over gave me the opportunity to test old-fashioned whisking vs. a hand blender vs. an immersion blender. I have to say that the immersion blender was BY FAR the easiest and least messy of the three methods. Oh, the things I do for you.
Once the mousse has thickened (which happens very quickly with the immersion blender), it sets almost immediately, so be prepared to spoon it into cups right away.
I sprinkled the mousse with chocolate shavings, but you can add a dollop of whipped cream or just leave it plain for full-on chocolate sensation.
Get the recipe here.