Heston Blumenthal's Chocolate 'Mousse'
An amazing recipe from Heston Blumenthal of The Fat Duck, who wrote the foreword to our latest book. It contains no eggs and is simply a mixture of chocolate and water. I was so impressed at how easy and delicious it was I put it in my vegetarian student cookbook Beyond Baked Beans Green (it is, of course vegan). It comes from his first book Heston Blumenthal’s Family Food which came out just after he's won his third Michelin star. He says he got the idea from a French culinary scientist called Hervé This.
270g best quality bitter chocolate*
You will need a hand held electric whisk or chefs balloon whisk for this
Measure the water carefully - quantitites are critical in this recipe. (Measure to the 250ml mark then take out 1 tbsp and 1 tsp of water). Break up the chocolate into squares, put it in a saucepan with the water and put it over a low heat, stirring occasionally until it has melted.
Meanwhile get two bowls, one slightly smaller than the other. Put some cold water and ice cubes in the larger one then place the smaller one inside it. Have your whisk ready.
When the chocolate has melted pour it into the smaller bowl and start to beat it on the highest setting of your whisk or energetically by hand. After a few minutes (about 2-3) it will thicken and begin to go like whipped cream. Your beaters should leave a slight trail in the chocolate but it shouldn’t be stiff.
Take the small bowl out of the big bowl and spoon the ‘mousse’ into small coffee cups or glasses. (That might sound mean but it is unbelievably rich!) If you do overbeat it simply tip the chocolate back into the bowl over the hot water, melt it and start again.
Heston Blumenthal is a three Michelin-starred chef whose restaurant The Fat Duck has consistently been voted among the top three in the world. He has made a number of TV series including In Search of Perfection and Heston's Feasts