Two-Ingredient Chocolate Mousse
Makes: Serves 6
  • 8 ounces semisweet or bittersweet chocolate, finely chopped, such as Valrhona Extra Bitter (61%)
  • ¾ cup room temperature water
  1. Have 6 demitasse cups ready or other similar small cups.
  2. Place chocolate and water in a saucepan and heat over medium heat, whisking occasionally, until chocolate melts and mixture is combined. Scrape into small bowl set in a larger bowl filled with ice water.
  3. Use an electric hand mixer to beat the chocolate mixture just until it begins to slightly lighten in color and the beaters begin to leave marks in the mousse, about 2 to 3 minutes – but could be less! You will be taking the mousse from a liquid state to a creamy one, but if you over beat it will thicken and turn grainy. Immediately scrape the mousse into the cups. Serve immediately or refrigerate up to 4 hours. Serve cold or room temperature.
Recipe by Bakepedia at