Friday, July 29, 2011

Magic [Chocolate Mousse from Water and Chocolate]

Magic. The art of using illusions to make the impossible a reality. I thought that I would do my own magic trick in the kitchen with only chocolate and water to create mousse. What? Trust me; it works.

When I first heard about this technique, I was skeptical. I had the impression that mixing water and chocolate would ruin the $10 bar of chocolate. It turns out that mixing melted chocolate and water and then whisking vigorously will cause something to happen to the water molecules, which in effect stabilizes the chocolate and creates the mousse-like texture.

This was a fun experiment. It's mind boggling to see the liquid mixture suddenly thicken and resemble a creamy mousse. Once the mixture reaches the desired consistency, it has the exact texture of mousse. However, if you let it sit for more than 30 minutes, it will firm up and take on the texture of ganache. The flavor is of pure intense chocolate. Because the mousse texture doesn't last long, it's best if made prior to serving.

A cake layered with this as the filling will certainly taste wonderful. You can also pipe this mixture out as decoration or fill cupcakes and cream puffs. So many's time for another experiment in the kitchen!

Chocolate Mousse made from Water and Chocolate
Recipe from Beyond Baked Beans
Video of Heston Blumenthal making it with an explanation

Ingredients (Original)
230mL Water
270g Chocolate, 70%

Ingredients (Adjusted to Serve 6)
100mL Water
117g Chocolate, 70%

Note: (1) It is very rich so less is more. (2) Be observant while whisking. It will quickly go from creamy to ganache-like, which is no good. (3) The best part: if you make an error, simply melt the mixture and whisk again. 


  1. In a pot, add water and chocolate. Have heat on low and stir occasionally until melted.
  2. Gather two bowls. Fill one bowl with ice and water. Place another bowl on top and pour the chocolate mixture into the top bowl.
  3. Begin whisking quickly. In approximately 2 to 3 minutes, the mixture will thicken up. Once it thickens up, decrease speed of whisking and stop when the chocolate becomes creamy and leaves a slight trail. If you over whip, it will stiffen and have a grainy ganache-like texture. To restart, melt it in a double boiler. Then begin whisking in an ice bath again.
  4. Serve mousse in a small cup topped with fruits.
  5. For best results, I recommend making the mousse prior to serving to retain the creamy texture. 


  1. I just made this with 50% chocolate and it is fabulous!

  2. Whoo! Thanks for sharing that 50% chocolate works as well.



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