I have wanted to make Chocolate Chantilly for years now. Ever since I came across it i’ve wondered how it will turn out. You see attending culinary school we were always taught that chocolate and water could never be friends. This rather genius recipe shows just how incorrect that is in the right circumstances. It was created by the French chemist Hervé This. Hervé is really the godfather of Molecular Gastronomy and was one of the first people to bring science into the kitchen.
So I guess this ‘recipe’ is more of a technique than anything else. Heston Blumenthal made a how-to video for chocolate chantilly which you can watch here to give you and idea of what you’re about to embark on. Just a little note- at some point Heston says, “whisk like fury.” No fricking kidding Heston. You need to whisk the mixture over an ice bath until your arm wants to fall off. But at least I can tell you the reward is really awesome. The mousse you end up with is delicious and incredibly rich. There is no cream or anything else to dilute the intense chocolatey flavour. This is a perfectly vegan recipe. Due to the richness of the mousse if you’re not a vegan I suggest serving it with whipped cream and tart berries which will lighten the overall mouthfeel. My recipe is adapted from Heston Blumenthal’s and i’ve spiked the water with earl grey and vanilla. Now whip out that whisk!
- 200g top quality dark chocolate (I used 70%)
- 200ml water
- 1 earl grey tea bag
- 1 tsp vanilla paste
- whipping cream and berries to serve
Boil the kettle and pour 200ml of water over 1 earl grey tea bag. Let it steep. In the meantime chop your chocolate into little chunks which will help it melt faster.
Remove the tea bag and pour the earl grey into a sauce pan on medium-high heat. Whisk in the chocolate and continue to whisk until it is completely homogenous. Add the vanilla and whisk.
Pour the mixture into a bowl and place into a larger bowl filled with ice and water. Now whisk!
Whisk some more…
Wipe sweat from brow and keep whisking.
After sometime your mixture will begin to thicken like cream and then shortly after it will look like thick custard. Do not over-whip it. It sets pretty quickly from this point.
When you have a glorious thick, smooth and glossy mousse spoon quickly into desired pots or ramekins and place in the fridge.
Serve with whipped cream and berries.
*** The beauty of this recipe is that if you take your mousse too far the first time and it becomes grainy- you can spoon it all back into the sauce pan, melt it and start again. NB: make sure you start over with a new ice bath too.