This three-ingredient chocolate mousse is made in five minutes using a simple technique to turn melted chocolate into a fluffy mousse. It’s a recipe by Heston Blumenthal and is pretty genius. make sure you use the best chocolate you can here as this is the main ingredient. I have included an adaptation of this recipe which adds depth of flavour.
I have had this recipe at the back of my mind since first pinning it onto my ‘recipes I like‘ board on Pinterest a few months ago. It claims to be ‘the best chocolate mousse of your life in under 5 minutes so I immediately knew I would have to try it. Apart from water (which cannot be considered an ingredient), the original recipe has only sugar and chocolate in it.
To make something delicious out of only 2 ingredients is a pretty challenging feat.
With this, it’s all about the method, so last week I got my molecular gastronomy on and gave this recipe a whirl.
I followed it down to the exact ingredient, including the Valrhona Guanaja which I happened to both love and have on hand. At the end of the process, I added a good glug (about 30ml) of brandy because I felt it needed it, but you could leave this out.
I thoroughly enjoyed the process of making this interesting recipe, and the flavour of the chocolate is lovely and intense. I did however miss the creamy mouth feel of a chocolate mousse made with cream, butter and eggs, so for me, this is not the best recipe ever. If I ever made it again, I would experiment with folding whipped cream into the mix as the chocolate starts to thicken and consider including chopped preserved oranges, orange zest or ginger to add flavour.
** I have made this mousse a few times and played around with improving the flavour and texture. This is my latest version and I love it. I have used Earl Grey Tea instead of water which brings in a little more depth and of course the subtle bergamot flavour. The whipped cream adds the necessary creamy mouthfeel which I think the original version lacks, and the liqueur adds that lovely boozy touch which can only improve a chocolate mousse.
5-minute chocolate mousse with Earl Grey tea.
- 270g dark chocolate (70% cocoa solids) – broken into pieces
- 250ml (I cup) strongly brewed Earl Grey tea
- 4 Tbsp sugar
- 300ml whipped cream to serve
- 1/2 cup roughly chopped roasted hazelnuts to serve.
- 1 – 2 Tbsp orange liqueur/brandy – optional
Brew just over a cup of Ear Grey tea and allow to steep for 5 minutes.
Place the tea, chocolate and sugar into a double boiler and gently heat until the sugar is dissolved.
Remove from the heat and place the bowl with the chocolate mixture directly on top of a bigger bowl of ice.
Using the whisk attachment of a hand handheld mixer, whisk the chocolate mixture on medium speed continuously until it starts to thicken. This will take between 3 – 5 minutes. As it starts thickening, fold through half the cream, ¾ of the nuts and liqueur. Scoop the mix into either individual serving dishes or one larger dish. Place in the fridge to further firm up.
Decorate with the remaining whipped cream and remaining nuts.Print
3 ingredient chocolate mousse in 5 minutes
Heston Blumenthal 3 ingredient chocolate mousse recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Category: Dessert
- Method: Stove top
- Cuisine: N/A
265g (9.35 ounces) bittersweet 70% chocolate, chopped
just less than 1 cup (240 ml) of water
4 Tbsp sugar
2Tbsp of brandy or any other liqueur of your choice (optional)
Melt the chocolate, sugar and water together in a double boiler or a bowl placed over a pot of boiling water.
Fill a large bowl with ice cubes and then place another, smaller bowl on top of this and keep to one side.
When the chocolate has melted, empty this into the bowl standing on top of the ice (I simply placed the bowl I had melted the chocolate in directly onto the ice).
Using an electric hand-held mixer, start beating the mixture until it thickens. As it cools it starts to thicken. This takes about 3 – 5 minutes, so be patient.
Once it starts to thicken it very quickly goes very hard, so I suggest spooning it into your serving dishes while it is still fairly soft. If you find the chocolate is grainy, you can heat it over the double bowler again and repeat the process until it is the texture that you like.
I added the brandy towards the end of the mixing.
It can be served immediately.
To make give this mousse a delicious mouthfeel, stir through some whipped cream at the end before it gets too firm/
- Serving Size: 4-6
Keywords: chocolate mousse, east, 3 ingredient, Heston Blumenthal, recipe
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* This recipe was featured on the Huffington Post – Dark chocolate recipes