Of course I cannot take credit for this spectacular, amazing, awe inspiring Chocolate Mousse, which happens to be egg free, dairy free and vegan!
Thanks to Herve This, a french physical chemist who’s main area of interest is in molecular gastronomy.
But I actually first saw this recipe by Chef Heston Blumenthal on youtube . He does an excellent job explaining the science that is happening when we make this chocolate mousse; simply from chocolate and water!
What got me so excited about this recipe was not only that is is VEGAN, but that it is non perishable for up to 1 week at room temperature!
Meaning, I can stuff my chocolate Easter eggs with this mousse and not have to worry about putting them in the refrigerator!
Chocolate cakes as well! How many of you worry about the transport of highly perishable chocolate mousse cakes?
Now don’t be confused, this mousse is not going to win when compared side by side to a traditional high fat, chock full of dairy- Chocolate Mousse. Because of the fat and moisture content and the individual properties of eggs and cream that are found in those traditional recipes, we are dealing here with a “mousse-like” dessert that is light, fluffy, airy but will be more on the “dry” side.
In life we simply can’t have everything! So for me, this mousse is affordable, easy to make, non perishable and best of all- VEGAN!
Try it for yourself! If nothing else, you can say you know how to make a really cool science experiment!
If you just came for the Chocolate Dessert Cup, well I won’t judge you!
*I have to re-film this video but you can check out Heston’s video (link above) to see how to mix it
- Baking Chocolate 9 ounces (252g)
- Boiling Water 1 cup (237ml)