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Recipe Detail Page
Chocolate Chantilly
Spring 2008
There are various ways of serving this very intense mousse. Drizzle a touch of a very peppery olive oil over it and a pinch of fleur de sel. Or make a sauce with chopped dried apricots simmered in a store-bought marmalade, a drop of orange juice and some Cointreau. Drizzle around mousse for the perfect chocolate orange taste.
Serves 6 to 8
7 oz (200 g) 70% chocolate, chopped
¾ cup (175 mL) water
1. Place chocolate and water into a small heavy-bottom pot over medium-low heat. Stir together chocolate and water until smooth.
2. Transfer chocolate mixture to a high-sided metal bowl. Place bowl in a larger bowl filled with ice cubes and water. Using a hand-held electric mixer set to high, beat chocolate mixture for about 5 minutes or until it is thick and glossy, about the texture of buttercream icing.
3. Immediately scoop chocolate mixture into quenelles using 2 large soup spoons and place Chocolate Chantilly on a parchment-lined baking sheet. Refrigerate until needed.
Serves 6 to 8
