flatter delude myself that someone somewhere may care about the 2 week-plus hiatus on which this blog has been; I’ve not been doing anything exciting, working life’s just gotten in the way. There’s been some baking cooking going on, of course, and a couple of blog posts drafted, but one requires a recipe from a book (made of paper!) to be transcribed, and another requires a photo to be uploaded which was not taken before the food was eaten… in other words, I need to repeat the recipe before it will grace these hallowed webpages. It’ll be worth the wait, I promise. Now, without further ado, one of the most amazing things to have happened to the dessert world since chocolate mousse cake:
I’ve previously talked about my love of maths; now, my sideline on the (whisper it) Chemistry Quiz team in lower high school, and “Space School” in fifth year come to the fore in this my first dabble in the crazy world of molecular gastronomy.
This recipe came from a Guardian piece aiming to find the “perfect mousse” and, ingredients-wise anyway, is incredibly simple. It does go against everything you’ve ever been taught about melting chocolate, and is extremely weird, but it works, tastes great, avoids the usual raw-egg mousse dilemma, and is ready to eat in less than 15 minutes, with none of the usual chilling time required.
To serve 4-6 (halved quantities work fine)
- Melt the chocolate and the water together in a saucepan over a low heat. (Yes, water in with the chocolate and not beneath in a bain marie. Just roll with it.)
- Place some ice and a little water in a large bowl. On top, place a smaller bowl, and pour the melted chocolate into it.
- Whisk with an electric whisk. This will take a bit of time, and you might despair of it firming up, but unless you’ve done something completely wrong then after 5-10 minutes it will obtain the consistency of thick whipped cream.
- Spoon into a glass or ramekin and enjoy immediately or store covered in the fridge.