Tuesday, May 10, 2011

Kitchen Chemistry: Chocolate Mousse

Since culinary school I've had a big interest in Molecular Gastronomy and finally I have the opportunity to play with a bit of it.

I figured I'd post something nice and simple here, nothing special required except some ice and a whisk. This recipe is egg free, dairy free, and gluten free!

So here's what you need to do:

Get a metal or heat proof bowl, and a pot. Make sure the bowl will fit snug in the pot while leaving at least 3inches clearance from the bottom. Put some water in the pot and bring it to a boil. Make sure the water will NOT touch the bottom of your bowl.

Place 200ml of water
225 grams of bittersweet chocolate, all chopped up small.
2 Tablespoons of sugar (optional)

Try to use a 70%MF chocolate or at the very least 58%. Do NOT use chocolate chips or candy melts. You need a really good chocolate for this and the M.F (milk fat) content is important.

Melt the chocolate with the water, while that's happening, fill a bowl bigger than the one you are using with ice.
Once the chocolate and water are melted together, take your bowl to the ice one and nestle it in well. Now, whisk! I hope you're in shape!

You're watching for the chocolate to thicken, basically you are creating an emulsification which is why the M.F content is important. Now as it thickens, be careful. If you take it too far, you will end up with a grainy texture. You want it to gently fall back into itself. And it's ready!

No comments: