Food, The Challenges

Chocolate Mousse reloaded

Hello chocolate lovers! Do you remember that crazy recipe we posted a while ago? The magic chocolate mousse that only had two ingredients: water and chocolate? I am still amazed at how strangely this one works and then tastes. Anyway – we decided to bring this recipe back, but with a new twist!

Since I had first tried this recipe a couple of years ago I kept experimenting with it by adding other hints of flavor to it. I am now at the point where I feel like I found the perfect combo of ingredients and perfection has been reached. You may stay seated.

The new combo of ingredients – and we are now at a quantity of exactly 4 ingredients – includes my husband’s two favorite things in the world: espresso and whiskey. For the new mousse I chose a brandy (whichever one my hubs hands me out of his treasure cabinet) and an espresso (this time I chose Puro because I like organic and fair trade stuff).

chocolote mousse-6 small













So here we go with the recipe. Let me warn you though: If you are not religious, like me, you are going to have to be able to believe in this one thing: It is going to work. If you keep whisking, it will get moussy.

  • 9.35 ounces (265 grams) bittersweet chocolate, chopped
  • 1 oz of espresso
  • 1 oz of brandy
  • 180 ml water (6 oz)
  1. Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
  2. Put chocolate, water, espresso and brandy in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.
  3. Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. This may take up to 15 mins.
  4. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
  5. Divide into four serving cups and serve.

Und hier das ganze Rezept auf Deutsch „Magische Mousse“:


  • 265 Gramm Zartbitterschokolade (%70) in Stücke gebrochen
  • 240 ml Wasser
  • optional 4 Tl Zucker

Eine Schüssel mit Eiswürfeln füllen und eine kleinere Schüssel hineinstellen. Die Schokolade und das Wasser in einen Topf geben und schmelzen. Die geschmolzene Schokolade in die Schüssel füllen, die auf den Eiswürfeln steht. Mit dem Mixer die Masse so lange schlagen, bis sie fest wird. Falls man zu weit geschlagen hat und die Masse körnig wird, alles einfach wieder in den Topf geben, erhitzen und anschliessend wieder mit dem elektrischen Mixer schlagen. 

– Jewels