8 No-Bake Desserts

Photo by: James Ransom

Herve This' Chocolate Mousse

Save and print this recipe on FOOD52.

Serves 4
3/4 cup (6 ounces) water
8 ounces chocolate (we used 70% bittersweet - choose a high quality chocolate you love)
ice cubes
whipped cream for topping (optional)

1. Simply pour water into a saucepan (which will be improved from the gastronomic point of view if it is flavored with orange juice, for example, or cassis puree). Then, over medium-low ... more 

Photo by: James Ransom

Herve This' Chocolate Mousse

Save and print this recipe on FOOD52.

Serves 4
3/4 cup (6 ounces) water
8 ounces chocolate (we used 70% bittersweet - choose a high quality chocolate you love)
ice cubes
whipped cream for topping (optional)

1. Simply pour water into a saucepan (which will be improved from the gastronomic point of view if it is flavored with orange juice, for example, or cassis puree). Then, over medium-low heat, whisk in the chocolate. The result is a homogenous sauce.
2. Put the saucepan in a bowl partly filled with ice cubes (or pour into another bowl over the ice -- it will chill faster), then whisk the chocolate sauce, either manually with a whisk or with an electric mixer (if using an electric mixer, watch closely -- it will thicken faster). Whisking creates large air bubbles in the sauce, which steadily thickens. After a while strands of chocolate form inside less