Easy Chocolate Mousse With Whipped Cream and Sea Salt

This somewhat miraculous easy chocolate mousse method was created by molecular gastronomy researcher Hervé This. To make the mousse, you’ll whip melted chocolate with water over an ice bath until it puffs into a silky dessert. If by chance it doesn’t increase in volume, just remelt and add a bit more chocolate. And if you begin to reach the first hint of graininess, stop right there. Once you nail the basic technique, you can play around with substituting coffee or tea for part of the water, or swirling different additions through your final mousse. I love this with a crumble of halva or a bit of crème fraîche. Note this mousse is best prepared fresh and served immediately; it changes texture if stored.

Without eggs, heavy cream, or additional sweetener, this dark, intense mousse fits into the diabetes-tailored nutritional guidelines set out by Vandana Sheth, RDN, CDCES, FAND, but be sure to check with your care provider to make sure it works for your specific needs. 

Serious chocolate-heads will likely find the chocolate mousse perfect on its own. But you can soften the dark chocolate and add a welcome crunch by adding a dollop of whipped cream, plus optional toasted almonds or hazelnuts and sea salt.