This chocolate mousse is made of 2 ingredients: Chocolate and water, the rest is in the skill…
I must confess that it took more than one attempt to obtain an enjoyable result…..
The principle:
It is based on the chemical fact that mixing a mass containing 34% fat and water, creates a stable emulsion. So, final proportions will change depending on the amount of cacao content – and therefore fat percentage – of the chocolate you use.
For example, two 70%, 100 gr chocolate bar will have roughly 90 Gr fat. By adding 175 gr of water at the correct temperature, will create 265 gr of Vegan chocolate mousse.
The method:
- Melt the whole chocolate with the 175 Gr of water until you obtain a silky looking mass. This may require mixing for up to 4 minutes.
- Separately, place a bowl in an ice bath (like a double bath but over ice, instead of hot water)
- Quickly pour the melted chocolate in the cold bowl and start whisking forcefully for up to 5 minutes, or until you obtain the fluffy texture of a chocolate mousse.
To thicken the “mousse” you can add more hot chocolate melted in water.
Place in individual ramekins and enjoy!!
The whole process is tricky but the result is very chocolatey. Alternatively, you can use agua fava (chick peas juice) with coconut butter so that it remains vegan. It will create a creamy texture.
Let me know how it goes. .