Tag Archives: Mousse

Chocolate Chantilly

Sometimes, cooking is just manipulating ingredients. And sometimes it’s thisclose to alchemy.

For example. Say, for Valentine’s Day, you decided to make chocolate mousse. You could melt chocolate, separate eggs, whip cream, beat egg whites, fold airy ingredients into melted ones, and chill for hours before serving. Or you could whip up a lush, impossibly light mousse in about five minutes, with just two ingredients: chocolate and water.

I’m astounded that this works. But it does.

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