Posted on Friday, 7th January 2011 by Grace Massa Langlois
Chocolate Chantilly is a special Chocolate Mousse. What makes it so special? Read on… You may not know this but chocolate is like oil. Have you ever heard the saying, “never mix oil and water”? Well, the same has been said about chocolate as well. As a Chocolate Lover I have read countless articles that mixing precious chocolate with water is a big no-no!
They also say you can’t teach an old dog new tricks so don’t call me an old dog because I’m learning some new tricks about chocolate! I just tried an impressive easy chocolate dessert lovingly called Chocolate Chantilly. Chocolate Chantilly is actually a super easy Chocolate Mousse that has only two ingredients – Chocolate and Water. Mon Dieu!
If you pride yourself on being a Chocolate Connoisseur you may be a bit skeptical. I know I was. To quote yet another common expression, I had to see it to believe it. And most importantly, I had to taste it.
In fact, with precise measurements, good quality chocolate (70% cocoa solids), very little elbow grease and less than 5 minutes of your time you can make a killer Chocolate Mousse.
And I must say, not just any chocolate mousse, but one that is rich and velvety in texture. Keep in mind with only two ingredients (one of them being WATER) the quality of the chocolate is VERY important.
Your standard run-of-the-mill chocolate chips won’t do for this recipe. No, this is when you need reach into that special cupboard. You know the one? – The one where you stash those special ingredients. Reach in and take hold of those exquisite Cadillac bars of chocolate. The ones you’ve been saving for that especially remarkable dessert. Those bars of luscious chocolate will elevate this simple, 2-ingredient dessert to a “Love Lift Us Up Where We Belong” top 20 hit!
If you’re like me you prefer to try a recipe the first time as written but keep in mind you can experiment with this recipe and add different flavour profiles the next time. I highly recommend keeping your measurements precise for this recipe. If you want to experiment and add a tablespoon of liqueur make sure to reduce the amount of water by a tablespoon. You can also infuse flavours into your water.
The trick to this recipe is to watch the consistency. I used a whisk the first time so I could control how much and how fast I whisked and I was able to reach the perfect consistency the first time (Oh, the bliss! Oh do I wish I could be so lucky when it came to pie dough).
But heed this warning. If you whisk too much the chocolate could become grainy and you’ll miss the desired creamy-dreamy consistency mark. But have no fear! One of the added benefits of using this method is that you can reheat the chocolate mixture and start the whisking process again.
Hervé This invented the recipe for Chocolate Chantilly. Monsieur This is French physical chemist with a PHD in molecular gastronomy. He also discovered the perfect temperature to cook an egg, around 65° C.
Heston Blumenthal says, “As a Chef you’re always told that water is an enemy of chocolate, seizing it up and making it go grainy – this is nonsense!”
Heston is absolutely correct! Ready to try your hand at little molecular gastronomy nonsense? Chocolate Chantilly achieved using a simple method that even a child can master.
Chocolate Chantilly – “Easy Chocolate Mousse”
Makes 4 X 4-ounce servings
- 265 grams (9.35 ounces) good quality bittersweet chocolate (70% cocoa solids), coarsely chopped
- 240 ml (1 cup) water
- 4 tablespoons caster (superfine granules) sugar, optional
- 1 tablespoon liqueur (Grand Marnier, Baileys, Frangelico), optional (reduce water by 1 tablespoon if using)
- Fill a large bowl with ice and water. Set a slightly larger bowl on top of this water and ice filled bowl. The bottom of the larger bowl should touch the iced water, set aside.
- In a medium-sized saucepan combine together the chocolate, water, sugar (if using) and liqueur (if using). Set the saucepan over medium heat, stirring occasionally, until the chocolate has melted.
- Pour the chocolate mixture into the top bowl. Whisk with a wire whisk or an electric hand-held mixer until thick. Keep an eye on the texture of the mixture as you’re whipping (do not over mix), if you whisk too much you run the risk of the mousse becoming grainy. If the mixture becomes grainy, transfer the mixture back to the saucepan and place back over the heat. Heat the mixture until half of the mixture has melted and then transfer back to bowl and whisk again briefly.
- Divide evenly among serving cups and enjoy.
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Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Recipes