This is an intense, creamy, one-ingredient chocolate mousse adapted from the molecular gastronomist Hervé This. The nearly instant recipe also happens to be vegan; without the distraction of cream or eggs, a complex chocolate can shine. The mousse serves four, and it can be doubled. But even if you’re serving two, don’t be tempted to halve it.
- 285 grams bittersweet chocolate (about 10 ounces), roughly chopped, more as needed*
Create an ice bath in a large bowl using ice and a little cold water. Nestle a smaller bowl in the ice bath.
Place chocolate and 1 cup water in a small pot and heat over medium. Whisk until mixture is melted and smooth, about 3-5 minutes.
Immediately pour melted chocolate into the bowl in the ice bath. Vigorously whisk chocolate mixture by hand until thick, 3-5 minutes. The chocolate should be fluffy and form a mound when dolloped with the whisk (it should generally have the texture and appearance of mousse). If the mixture does not thicken, add a bit more chopped chocolate and re-melt over the heat. Spoon into serving bowls and garnish with fleur de sel.
* For a lighter mousse, use 265 grams of bittersweet chocolate or just add more water.