Hervé This, the French physical chemist focusing on molecular gastronomy discovered how to create a mousse from chocolate and water/liquid.
"I invented chocolate Chantilly — how to make a chocolate mousse without eggs, just foaming the chocolate. I was very proud, I got prizes for that. Later I discovered you can make the same with butter, foie gras, or even olive oil, so the invention is nothing [big in itself]."
- 200ml water
- 225g bitter chocolate (with a high percentage of cocoa
Melt the chocolate in the water over medium heat. Stir until smooth. This forms a mixture where the cocoa butter can be mixed like cream. Pour the chocolate into a bowl cooled by an outer bowl of ice and water. Whisk until whipped.
You can flavor the water with anything so coffee, or a liquor.
I have followed this recipe before, it turns out quite strong if you use a bitter chocolate (for my taste).
Note: Three things can go wrong. Here's how to fix them. If your chocolate doesn't contain enough fat, melt the mixture again, add some chocolate, and then whisk it again. If the mousse is not light enough, melt the mixture again, add some water, and whisk it once more. If you whisk it too much, so that it becomes grainy, this means that the foam has turned into an emulsion. In that case simply melt the mixture and whisk it again, adding nothing.