Good morning, muffins!
For those of you devoted Eat, Live, Run readers who don’t know us, we’re the Blue-Eyed Bakers from, er, The Blue-Eyed Bakers blog. When Jenna asked us to guest post we jumped at the opportunity. So, here goes…
We are sisters. Katy (in Boston) and Abby (in New York City). We grew up in an British household with an adorable teapot of a mummy is the most divine baker. Our childhoods were food fairytales…imagine, if you will, clouds of flour, little girls in kiddie aprons licking bowls of brownie batter and cookie dough stealing chocolate chips earmarked for banana bread and chasing our baby brother with just squeezed lemons for tart lemon cakes and squares…
Baking is in our blood and blogging, well, that’s just what people do these days, right?
Sooooo, if we told you that we had a recipe for chocolate mousse that’s only ingredients were chocolate and water would you believe us?
Well yes ok fine. We wouldn’t have believed us either.
What about if the talented and so very British Heston Blumenthal told you that he had a recipe for chocolate mousse that’s only ingredients were chocolate and water would you believe him?
You would?!! We’re shocked. We feel shocked.
Ok yes fine we’re not shocked. We believed Heston. Seriously, the man’s restaurant is called The Fat Duck. Which is the best name ever. (Not to mention the three Michelin stars.)
Two Ingredient Chocolate Mousse
9.35 ounces bittersweet chocolate (at least 70% cocoa), coarsely chopped
1 cup water
4 tbsp sugar, optional*
*Without the sugar, this mousse is VERY intensely chocolately. We personally love it (divine with a dollop of whipped cream), but if you generally prefer a milder chocolate taste, add the sugar.
Place a mixing bowl on top of another slightly larger bowl filled with ice and cold water. The bottom of the top bowl should touch the ice. Set aside.
Put chocolate and water (and sugar if using) in a medium pan over medium heat. Melt chocolate, stirring occasionally.
Once melted, pour the chocolate into the bowl sitting on top of the ice and begin whisking. Whisk constantly until mousse begins to thicken, 2-3 minutes. Be careful not to over whisk as the chocolate can become grainy. (If this happens, just re-melt the chocolate over medium heat and pour back into the mixing bowl)
Divide into four ramekins cups and serve immediately. Or, you can let mousse set up in the fridge for 30 minutes to an hour if you prefer a slightly thicker, chilled mousse.
You can store any left over mousse covered in the fridge for up to 3 days.Pin It