Thank you NY Times for this sensational recipe! It has changed my chocolate mousse making life. Usually making chocolate mousse includes heavy cream, egg yolks or whites and several other ingredients. This recipe has two, and one is totally optional, but a delicious touch. A very intense and creamy flavor, a perfect treat when craving chocolate. Its simplicity has only one problem, I now seem to be making and devouring chocolate mousse quite regularly. Oh well, it can’t be upsetting me to much, since I keep making it. It is such a great dessert when having company too, almost like having a cooking demonstration, guests have so much fun watching the chocolate transform into mousse. A totally wonderful experience!
10 oz of good bittersweet chocolate (I have done 1/2 bittersweet and 1/2 semisweet)
Fleur de Sel, optional
Create an ice bath using ice and a little cold water. Nestle a smaller bowl in the ice bath.
Place chocolate and 1 cup water in a small saucepan and heat on medium until melted. Whisk until smooth.
Immediately pour melted chocolate into the bowl in the ice bath. Vigorously whisk chocolate mixture by hand until thick, 3 – 5 minutes.
Mousse should be fluffy and form a mound when done.
Spoon into dishes and sprinkle with the Fleur de Sel. Serve immediately and savor every spoonful!