Bittersweet Chocolate Mousse With Fleur de Sel

I've discovered you can substitute booze for water. Wine is great, anything more than ~40 proof [creme de menthe, rum] is best cut maybe 50% with water or it's a little harsh.

I microwave the chocolate [travesty, I know] for a minute, stir 'til completely melted, then whisk in booze before putting it over the ice bath.

You're welcome.

Super easy, super rich. Followed the recipe to a T.

The mousse held up quite a while too, so I was able to make this way ahead of time, and just scooped it into pretty glasses.

I didn't have the arm strength to whisk by hand so cheated and used a hand mixer. :)

Everyone liked it, but it got a little....cloying/intense after a while, so I added a bit of high quality olive oil, which made it taste even more amazing.

These are the proportions I use (from the italian edition of Scientific American magazine, they have a nice blog from a chemist who loves cooking) 100 g chocolate 70% cocoa paste 115 g water The correct proportion fat/water (it is this proportion that makes possible to form a stable mousse) is this: 34% of fats over 100% of water. Fats percentage can be checked on the nutrition facts label of you chocolate bar.

I think the real trick here is serving size. Nice in shot glass sized servings along with an array of other desserts (say at a holiday celebration). You do not want a large dish of this. This is not the time to use chocolate chips. Get some callebaut or valrhona.

Definitely use an electric hand mixer. (You can do it by hand, but you can also churn butter by hand.) But it really does work and it's absolutely delicious. Small portions and excellent chocolate a must.

I have made this twice now, very easy recipe! The first time, I used 285grams of Guittard 74% baking wafers and thought it was very rich indeed. The second time, I used 265grams of Guittard 66% baking wafers, and I liked both the texture and taste better. I stuck the second batch into a graham cracker crust (Nabisco plain graham crackers) for a vegan dessert for a visiting chocoholic. Will make this recipe again!

Miraculous! Alchemical! Plan to make every day for the rest of my life.

I tripled this recipe for Easter dinner that included vegans, and it didn't thicken, so I took it to my stand mixer with the whip attachment. I whipped it too far so that it was dry and crumbly. The beauty of this recipe, however, is that it relies on nothing more than air to give it its "mousse." I was able to melt it down and start over. Delicious!

You can even add some real orange juice or any other , while whisking so as to make it more delicious

Seems like you didn't read the recipe name (it doesn't say "Classic Mousse") or all of the third step, which tells you what to do if it's loose.

"Good"?! Chocaholics of the world unite behind this genius recipe! A splash of Grand Marnier, Kahlua, or even coconut rum wouldn't hurt--but the foolproof simplicity is beyond belief!

Mix with hand mixer, slightly less than 3 mins

I stupidly poured it into a metal bowl sitting in the ice bath—and it got cold so fast it was impossible to whisk after 2 minutes. It’s somewhat airy but not the mousse-like consistency of the picture. On the other hand, it’s high quality bittersweet chocolate so we’re going to soldier on...;-)

this is clever. really nothing more than a whipped ganache made with water. something like this with a little juggling of the amounts of the ingredients could be used as the center of dipped chocolates. in pastry school we were warned about the effects of over-massaging the ganache. you have to catch it at the right consistency, or will get hard and granular as some have discovered.

In all honesty, I found the mousse a little too intense on the chocolate flavor (even for this chocoholic!) --I prefer the smooth, rich, velvety feel of a classic mousse with cream.

That being said, this recipe gets serious points for how absurdly simple it is to make! Mousse anytime, anywhere. It will only be as good as the chocolate you use, so it's vital that you use your favorite high-quality chocolate.