Some like it hot, some like it cold; I like it chocolate!!!
Its literally cool as its whipped on ice and figuratively cool because its instant and can be served immediately !!! Since 70% bittersweet chocolate is used the mousse is very intense in flavor which I just love it.
I came across this recipe here, invented sometime back by Hermes This, who is considered as the father of Molecular Gastronomy. I have just loved making this delicious Chocolate Chantilly over and over again and with many variations.You could try a dash of orange or mint liqueur which go very well with this.
3/4 cup (6 ounces) water
8 ounces chocolate -70% bittersweet —I used Callebaut 70-30
4Tbs sugar -optional
whipped cream for topping (optional)
Simply pour water(and sugar or liqueur if using) into a saucepan and then, over medium-low heat, whisk in the chocolate. The result is a homogeneous sauce.
Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a hand-held mixer until thick.
Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
Divide into four ramekins and serve immediately.
Optional- Top with whipped cream