Chocolate Chantilly or the easiest, fastest Mousse you've ever made

I found this recipe on Pinterest. The caption was "the best chocolate mousse in less than 5 minutes with only 2 ingredients."

I just had to give it a try. I love chocolate mousse. I've been playing around with a few recipes I found in my recipe box but haven't found the ultimate recipe to share yet.

And this recipe is 5 minutes, right? And only 2 ingredients? Well, it's really 3 ingredients, high cacao content chocolate can be bitter so you'll probably want to add the sugar.  And it's more like 20 minutes the first time you make it, just because you're being careful.

But this recipe is forgiving. And the taste is wonderful, smooth, decadent.


Both recipes I read called for chocolate with 70% or better cacao content. Well I can't get that stuff around here, but I can get the Ghiradelli Bittersweet chips that are 60% cacao, it was worth a try, and it turned out great.

Read through the entire recipe before making, learn from my mistake, you'll thank me.

Chocolate Chantilly
adapted from Cafe Fernando and La Mia Vita Dolce

10 ounces Ghirardelli 60% cacao Bittersweet Chocolate Chips
1 cup water
4 tablespoons sugar

In a large mixing bowl place a layer of ice, add water just so the ice is mobile. Place a slightly smaller mixing bowl inside the bowl with ice water and set aside.

In medium saucepan, combine water and sugar, heat over low heat until sugar is dissolved. add chocolate chips. Continue heating until chips are almost completely melted.

Pour chocolate sauce into chilled bowl

and start whisking. I used the whisk beater on my hand mixer but you can whisk by hand.

Watch your sauce very carefully.

This is just like whipping cream but because of the chilled ice water underneath the bowl it can go hard really fast.

Looks good doesn't it?

Nope, not good. This was too much, in the few seconds it took me to move my serving dishes over so I could spoon the chocolate up, it went "hard"

I almost cried. It tasted wonderful but it felt dry and not smooth at all. And it looked like a mud pie from my childhood. I dished up a bowl and went to the lap top to see what I did wrong. I came across La Mia Vita Dolce's post for this same dessert. She had the sweetest words my eyes have ever read:

But heed this warning.  If you whisk too much the chocolate could become grainy and you’ll miss the desired creamy-dreamy consistency mark.  But have no fear! One of the added benefits of using this method is that you can reheat the chocolate mixture and start the whisking process again.

All was not lost! I dump my chocolate right back in the saucepan and slowly heat it back up.

Back in the chilled bowl, Whisk

Whisk

This time I stopped whisking when it got to a runny whipped cream consistency but held the ripples. I immediately removed my bowl from the ice water and spooned into serving dishes. Perfection!

This is best served immediately, or within about an hour. Do not refrigerate it, It will go grainy. I know all these technical cooking terms, but you know what I'm trying to say.

As much as I love chocolate, a small portion is perfect. With just a dollop of fresh whipped cream.

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