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Chocolate Chantilly
French · Desserts

Chocolate Chantilly

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An incredibly airy chocolate mousse made with just two main ingredients—chocolate and water—invented by the father of molecular gastronomy, Hervé This.

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Ingredients

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Method

1

Break the chocolate into pieces, place in a saucepan, and melt over low heat, stirring constantly to prevent burning.

2

Once completely melted, turn off the heat and whisk in the water.

3

If the chocolate won't incorporate the water, return the pan to low heat and keep stirring until you have a smooth, creamy hot chocolate.

4

Transfer the chocolate to a metal bowl and set it inside a larger bowl filled two-thirds with ice and cold water.

5

As the mixture chills, whip it vigorously with a whisk to incorporate air and reach the desired fluffy consistency.

6

Serve the whipped mousse garnished with Camargue sea salt.

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