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Hervé This Chocolate Mousse

Invented by Hervé This, the man who coined the phrase Molecular Gastronomy, came up with a genius way to make chocolate mousse with only chocolate and water. Food 52 brought it back and I’m so happy I found it.

The taste and texture are wonderful. It’s not as airy as traditional mousse, but it’s still dinner party worthy. It comes together in less than 15 minutes. To keep it vegan, top it with whipped coconut cream. You could also use this as a base for other desserts, this could work potentially as a truffle interior, or mousse layer in a cake.

This recipe makes about 2 cups, enough for 4 servings. It’s rich and 1/2 cup is plenty per person.

You can enjoy it straight away or chilled, where it will firm up more.


2 glass bowls, one larger for an ice water bath and the second bowl sits in it

Electric hand mixer

small saucepan


180 g water

240 g chocolate - Couverture chocolate that is 70%

Melt the water and chocolate together.

Pour into the smaller glass bowl that is set into the other bowl with ice water. Use a spatula to scrape the saucepan, you don’t want to waste any of this precious liquid.

Now use your electric hand mixer to whip the liquid. Whip it until it is thick like pudding. At this stage you could add flavouring, like vanilla or mint extract, bourbon, Cointreu.

You can decant into individual bowls and chill or serve immediately. It will firm up more in refrigeration.

Let me know if you make this and feel free to tag me on Instagram @wherelizis


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