2. Here’s what you’ll need.
3/4 cup (6 ounces) water
8 ounces of your favorite high-quality chocolate
two aluminum mixing bowls — one larger than the other
(don’t let this “tools” list scare you — this is going to be easy!)
The reason this works is that you’re making an emulsion: As you whisk, microscopic bits of water get suspended in the fat, thickening it and making it seem creamier. (It’s the same process for a vinaigrette or mayonnaise.) Then still more air is whipped into it and the cooling chocolate crystallizes around the air bubbles to make a stable foam, aka mousse.
The best thing about it — aside from its dumbfounding simplicity — is that it tastes like pure, unobstructed chocolate. There’s no cream or egg to confuse the issue, like in normal mousses. It also happens to be vegan, if you use dark chocolate without any added milk.
Get into the science of it here.
- Hillary Clinton came closer than ever to attacking Donald Trump's character and tied her opponent to the "alt-right" movement.
- Italy declared a state of emergency in the regions hardest hit by Wednesday's earthquake. At least 267 people have died and 400 others were injured.
- And we asked tourists and locals in Nice, France, what the burkini ban means to them.