Mousse. It’s underrated and under-appreciated. It's refreshing, cooling, and considering how easy it can be to put together, surprisingly complex and sophisticated. All you need is a mixer, hand or stand, some bowls, and of course, the right chocolate. We’re serving up mousse two ways: one two-ingredient, super dark and super dense mousse with our Pure Cacao & Dates & Vanilla bar, and one from our friend and writer Gaby Scelzo, called Cheater Chocolate Mousse, made with our Coconut Milk minis.
We’ll start with our water-based, Date & Vanilla mousse. Gaby’s mousse is in the next section if you’d prefer to skip to that.
Pure Cacao & Dates & Vanilla Two-Ingredient Mousse
Serves 3
This is a super dark chocolate lover’s mousse. It’s dense and rich - a spoonful is shockingly satisfying. Turns out, all you need is a little water to let the chocolate sing. We liked the idea of making a mousse with no added sugar, so we chose our Pure Cacao & Dates & Vanilla, but any of our bars will work here. The recipe makes three servings, but if you follow the water:chocolate ratio below, you can scale up or down as needed.
Ingredients
3 x Pure Cacao, Dates & Vanilla bars (150g)
135ml water
*This recipe calls for a ratio of exactly 1:1.104 water:chocolate, so the recipe can be scaled up or down as needed.
1. Make an ice bath: fill a very large bowl with lots of ice and cold water. Get a smaller bowl and place it inside the larger bowl so that the bottom of the bowl is touching the ice water (it does not need to be fully submerged).
2. Melt chocolate: Chop the chocolate into pieces and toss them in a small saucepan with the water. Slowly bring up the heat - you don’t want to boil it! Let it melt and stir with the water. The consistency should be thick.
3. Whip it! Pour the melted chocolate into the smaller, chilled bowl over the ice bath. Using a hand mixer or whisk, vigorously whip the chocolate until you’ve reached a thick pudding consistency. Be careful not to over-whisk, which will make the mousse too grainy.
4. Enjoy! The mousse will not need to be chilled right away, but if you’re consuming it later, feel free to pop it in the fridge. If you’re enjoying it immediately, spoon the mousse into small cups, sprinkle with flaky salt and drizzle a little olive oil on top. We also like some sliced dates on top!
