Bittersweet Chocolate Mousse With Fleur de Sel Recipe (2024)

These are the proportions I use (from the italian edition of Scientific American magazine, they have a nice blog from a chemist who loves cooking) 100 g chocolate 70% cocoa paste 115 g waterThe correct proportion fat/water (it is this proportion that makes possible to form a stable mousse) is this:34% of fats over 100% of water. Fats percentage can be checked on the nutrition facts label of you chocolate bar.

I think the real trick here is serving size. Nice in shot glass sized servings along with an array of other desserts (say at a holiday celebration). You do not want a large dish of this. This is not the time to use chocolate chips. Get some callebaut or valrhona.

Definitely use an electric hand mixer. (You can do it by hand, but you can also churn butter by hand.) But it really does work and it's absolutely delicious. Small portions and excellent chocolate a must.

I have made this twice now, very easy recipe! The first time, I used 285grams of Guittard 74% baking wafers and thought it was very rich indeed. The second time, I used 265grams of Guittard 66% baking wafers, and I liked both the texture and taste better. I stuck the second batch into a graham cracker crust (Nabisco plain graham crackers) for a vegan dessert for a visiting chocoholic. Will make this recipe again!

Miraculous! Alchemical! Plan to make every day for the rest of my life.

You can even add some real orange juice or any other , while whisking so as to make it more delicious

I tripled this recipe for Easter dinner that included vegans, and it didn't thicken, so I took it to my stand mixer with the whip attachment. I whipped it too far so that it was dry and crumbly. The beauty of this recipe, however, is that it relies on nothing more than air to give it its "mousse." I was able to melt it down and start over. Delicious!

Seems like you didn't read the recipe name (it doesn't say "Classic Mousse") or all of the third step, which tells you what to do if it's loose.

"Good"?! Chocaholics of the world unite behind this genius recipe! A splash of Grand Marnier, Kahlua, or even coconut rum wouldn't hurt--but the foolproof simplicity is beyond belief!

Mix with hand mixer, slightly less than 3 mins

I stupidly poured it into a metal bowl sitting in the ice bath—and it got cold so fast it was impossible to whisk after 2 minutes. It’s somewhat airy but not the mousse-like consistency of the picture. On the other hand, it’s high quality bittersweet chocolate so we’re going to soldier on...;-)

this is clever. really nothing more than a whipped ganache made with water. something like this with a little juggling of the amounts of the ingredients could be used as the center of dipped chocolates. in pastry school we were warned about the effects of over-massaging the ganache. you have to catch it at the right consistency, or will get hard and granular as some have discovered.

I generally melt chocolate in a microwave, in bursts of 30 seconds, then stir, then burst again, then stir again, continuing until completely smooth.But I never see that in recipes.Is there a reason to use the the melt in a bowl in hot water instead

i made this and thought it was not worth eating, much less making again. too bad, since it's so easy!

My mousse was kinda runny, when I measured the chocolate 285 grams was chocolate 9 ounces, maybe should have just put in the 10 ounces and my scale was off (?). I used 1/2 cup water and 1/2 cup grand marnier, but I thought the grand marnier was too strong and next time would do 1/4 cup grand marnier and 3/4 water.

This is a game changer! I used coffee as the liquid, made a huge mess whipping it by hand. But it was so much fun to see the alchemy.

We made this twice - so far. Definitely recommend using the lighter version (260 grams.) Makes it a little creamier. OR that might have been the 1/3 oj we used instead of water. Also note, it goes from silky creamy to more of a hard meringue texture quickly. But this is in rotation now.

They say that in the old black and white movies they used chocolate when they needed blood in a scene. If my kitchen was filmed in black and white, then after I made this dessert you would have thought a slasher movie had just been shot. I used one of those hand held elecric whisks but my bowl was too small. I and everything in the room got splattered with chocolate. Once I switched to a bigger bowl, it turned into delicious mousse like magic!

Can this be frozen??

Can this be kosher for Passover?

This recipe looked so promising. Unfortunately it didn't work for me. Iused Ghirardelli dark chocolate melting wafers 10 ounces. I also added a bit more melted chocolate when the mixture didn't thicken. I whisked by hand first and then tried a hand mixer. Perhaps my ice bath wasn't enough. Clearly it has worked for many.Would appreciate any suggestions of what else to try to make this recipe work so it is not chocolate soup!. Thanks.

Maybe this recipe works with certain brands of chocolate but all the ingredients tasted very separate: bitter chocolate, then salty, the consistency of melted ice cream.

My efforts would have made a good I Love Lucy episode. I couldn't get the ingredients to thicken no matter how much chocolate I added, reheated, iced and whisked til my arm ached. I turned to Melissa's tip to use a whisk attachment to my immersion blender, which only resulted in the chocolate being sprayed onto every surface of my kitchen and me. It was a total mess. I put the runny mixture in the fridge just to see what the cold would do. I have no idea what I did wrong, but I'm bummed!

Very easy but not as rich and creamy as traditional mousse. We added 1/4 cup of hazelnut liqueur (could have used more), topped with a dollop of whipped cream which helped to cut the dense chocolate, and sprinkled with salted hazelnut bits.

Wish I could give this 10 stars. Made as written but with dark chocolate instead of bittersweet. Outrageously good. And easy.

I only bought 10 oz of chocolate and I melted it all, so when the mousse failed to thicken in the ice bath, I was left without the "do-over" option of adding additional chocolate. Next time, I think I'd hold some back. I ended up adding a can of coconut milk and whisking in the stand mixer, so not a total failure.

VERRRRY rich, and I have a relentless sweet tooth! As a first-timer, this went from liquid to fudge-like and solid very quickly. So it didn’t have an airy, creamy mousse-like texture at all. Salt is essential. Also topped with some barely-sweetened whipped cream.