This is how you make a flawless, creamy chocolate mousse. 💁
Like other emulsions , it works as if by magic. As you whisk, microscopic bits of water get suspended in the fat, thickening it and making it seem creamier. Then still more air is whipped into it and the cooling chocolate crystallizes around the air bubbles to make a remarkably stable foam, akaThe best thing about it—aside from its dumb-founding magicalness—is that it tastes like pure, unobstructed chocolate. There's no cream or egg to confuse the issue, like in normal mousses.
This all happens fast as the mixture cools, so chances are you'll go too far on your first try. But if this happens, Mr. This is unfazed—just return it to the pan, melt it, and start over. Once you have the rhythm down, you can flavor it as you wish with liqueurs or coffee or spices, sweeten it to your liking, or just keep it dark and intense. In all of these scenarios, a little whipped cream up top is never a bad idea.
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