WATER BASED CHOCOLATE MOUSSE WITH GRAND MARNIER

I have come across a few chocolate mousse recipes lately and I have seldom made any as I have a recipe that I always make and that I think is perfect… anyhow, when I read about a chocolate mousse that does not contain any eggs and any cream, I had to do some research on it.  I can tell you that the below recipe really got my attention.  The “normal” recipes always include whipped cream or whipped egg whites and while the first option is “safer” than the second one, it definitely makes for a heavier and more caloric result.  So, the idea of enjoying one of my favourite desserts with a lighter heart (and not only!), pushed me to try it.  I was also very curious to see if it would really work… and it did!  It is amazing how you can get a smooth chocolate mousse with just… water!  I also added some Grand Marnier to it for a more grown-up version, but it is not compulsory.  I did not use any sugar, but I must admit that, even though I LOVE dark chocolate (the darker the better for me), it did taste a bit too strong, probably because there is no cream/egg whites to make it “lighter”.  I will add a little sugar the next time I make it.  Also, keep in mind that even though it is a mousse, it does not have the airy consistency of a traditional mousse… but it is nonetheless delicious!  Enjoy!

Recipe adapted from Café Fernando

Ingredients (for 4 people):
265 gms – 9.35 oz. dark chocolate (70% cocoa solids), chopped
120 ml – ½ cup water
120 ml – ½ cup Grand Marnier
Up to 4 tbsp sugar (optional – I did not use any, but I may use a bit next time)

NOTE: the proportion of liquor to water is up to you. The important thing is that the total amount of liquid stays the same (240 ml – 1 cup).  You can also use only water (and no liquor) for a child friendly dessert and/or flavour it with vanilla, cinnamon or whatever you fancy!

Put the chocolate, water, liquor (and sugar, if you are using any) in a pot and melt the chocolate over medium heat, stirring occasionally.

Fill a bowl with ice and cold water and place a slightly larger mixing bowl on top of it (make sure that the bottom of the large bowl touches the ice).

Pour the melted chocolate into the mixing bowl sitting on top of the ice and water.  Whisk with a wire whisk (or an electrical hand-held mixer) until the melted chocolate thickens into a mousse.  Do not over-whip, or your mousse will turn grainy. If this happens, transfer the mousse back into the pan, reheat until half of it is melted, pour it back into the mixing bowl and whisk again briefly.