2 Ingredient Chocolate Mousse (Chocolate + Water)

[@magdaleneburt]

This is definitely interesting and a very forgiving method which is great. I was never into chocolate desserts much but I like the sound of this because it's so simple and dark chocolate has long been my preference.

[@BakingHermann]

You’ll love it then, hope you’ll give it a go 😊

[@samuelwong1596]

I love this brand of choc

[@empathogen75]

Would folding in whipped cream ruin it?

[@dastickboom]

@@BakingHermanncan I use milk instead of water?

[@hobojump7651]

@@dastickboom Yes absolutely, any range of dairy milk to non dairy will works. As long you match the good ratio of water, and chocolate itself.

[@J_to_the_F]

Instead of hot water you can also use intense teas like from lavender. Just a crazy combination.

[@fossy365]

I wonder what Green Tea would taste like...

[@TheEnigmaticmuse]

Steeped orange peels would be good

[@pedrobulby7639]

Gosh this is genius !

[@davidserlin8097]

Brilliant idea. Thinking Earl Grey, but then maybe something like a fresh Moroccan mint tea? Chocolate mint mousse!

[@Hwoman1123]

​@@TheEnigmaticmuse absolutely

[@lordsnooks2804]

I followed this recipe exactly and it was incredible! I served it to my non-vegan family and they were absolutely blown away. The tablespoon serving looks small but it's very rich and so it's the perfect serving. I whisked for what felt like a long time but I had patience and hope and it all decided to come together in about 30 seconds just like Hermann said. I used a 125g block of 90% high quality dark chocolate with a 125g 60% dark sea salt block and served it sprinkled with orange-infused salt flakes I bought in Seville, Spain. Next time, I'm going to try using boiling chai tea instead of boiling water and see how that goes- wish me luck!

[@torinsmith9867]

Food is chemistry, and finally, we have people using both together and to their limits.

[@MariaMales-k6b]

This recipe is all I wanted to know about chocolate, how it behaves and how to fix problems. Clever you for simplifying all these, many thanks 🌷🇬🇧🌷 Maria

[@elbruces]

I actually clicked into this to complain about how you used 5 or so ingredients, and was incredibly surprised that it is actually just 2. This may be the first time in KZbin history that one of these titles wasn't clickbait.

[@Yoggoth]

Once tried this with orange-peel-dark-chocolate (80% cocoa) and soy milk (instead of water). 😋

[@GutRegeneration]

Damn, I used 55% 100g dark chocolate and 65% milk which is 65ml*1.03 67g and it turned out absolutely amazing! thanks

[@justcarineinparis]

Was it cow's milk? This recipe could be a great occasion not to use any animal products, as the technique shows you just need a liquid ... ❤

[@NCSiebertdesign]

@@justcarineinparis Water just dilutes the flavour. You want more chocolate flavour and milk enhances it.

[@EpicOne1111]

Did you burn the milk from boiling it?

[@NCSiebertdesign]

@@EpicOne1111 Sound's like a bad chef would do that...

[@DeceitfullyDelusional]

I’ve made candy with milk before. I don’t think milk ruins my taste for dessert like dishes. However I love butter on almost anything and everything, and if I can get a way work using heavy cream over milk in some recipes I’ll do just that. It’s probably my preference and the excuse of certain cultural heritages I’ve been influenced by since I was a wee child. As unhealthy as that all sounds I wouldn’t change much about the situation. I’m stubborn as all to heck and I don’t see a need with the way I live or anyone affecting things to where I must make drastic decisions in regards to My fat intake via butter and whole milk or heavy whipping creams etc mostly because someone other than myself was impacted by the situation. However I do feel like this recipe here that has been quite effortlessly and effectively shown with appreciation and enthusiasm that it should just be followed exactly as described. I’m not one to want to disregard directions especially in a dessert I’ve never made before. I think that the original version of this tastey treat sounds lovely and worth making without substituting water with milk. I image there would be interest in my part to perhaps experiment with coffee but not until I have absolutely perfected the method of making this mouse with the chocolate and the water, for it is simple yet considerably convenient and that makes it even more attractive to me that’s it’s made with water. I’m definitely a confectionery diva and should have considered the bad rap I have for a sweet tooth in this comment but it is what it is. I’m also working on my narcissism to be more noticed by anyone who takes opportunity to invoke their thoughts over or about me. I told myself and my friends that I’d try and make a more conscientious effort to express my narcissism in a narrative that is explainable and understandable if possible. Better yet if I remember honestly as my OCPD and histrionic behaviors tend to outshine the issue. Usually when I over step boundaries I feel like perhaps I should be acknowledged or encouraged to seek discipline at that point if I feel that petty about it. Yikes this was not a news worth sharing let even necessary but here I am typing away like a lil prick oops 💩 I’m baddie then cuz I say so daddy…mother marzipan need to be covered all up in this delight and licked clean how about that baby hope you read my intensive remark and was somewhat entertained. I plan on generating more even if annoying or am a lil shit or better yet a dip shit lol since we gonna bend me over and dip me in this chocolate sauce mess

[@BengaIaas]

I followed these simple instructions and it worked on the first try, with a much lower quality chocolate. It felt like the easiest thing I've ever made. Thank you!

[@Mythraen]

I don't know what you mean regarding the quality, but I will note that a large amount of "quality" in chocolates has to do with heating temperatures... something that you destroy completely if you melt them again yourself.

[@1woozy]

@@Mythraen I think they just meant cheap (ie inexpensive) chocolate

[@Mythraen]

@@1woozy I don't know what you mean regarding -the quality,- expense, but I will note that a large amount of -"quality"- expense in chocolates has to do with heating temperatures... something that you destroy completely if you melt them again yourself.

[@musicmonkeyboard]

Went to try this right away, but I only had 54% chocolate. It still worked (64% water added), but my whisking time may have been a bit longer (I was about to give up when it came together). Tastes good. Thanks for sharing.

[@BakingHermann]

You’re so quick!! Amazing that it worked with the 54% dark chocolate as well!

[@katherinebettencourt749]

Thank you so much for this comment! I did it with 55% but I added 156 mL of water. I just did a rule of three with the 74 % chocolate and 210 mL. It worked just fine, after 5 min it started to thicken and then I used an electric mixer to do the rest of the job. Amazing job Hermann, thank you so much!

[@anishakukreja3486]

Ur clarity is a blessing u hv

[@mminmi63]

Thanks for sharing! Love that you explain the whys! Wondering how you would store the leftovers?

[@BakingHermann]

Just in the fridge 😊 you can even freeze it!

[@leuvadhaval1120]

This recipe seems to be a bit forgiving as long as I follow the tips at the end of the video and all we need to make it is chocolate, water and patience.

[@BakingHermann]

Absolutely 😊

[@Pumpkinnan]

That is just so cool! This appeals to my basic science nerd self but also my chocoholic part of my personality! Thanks for sharing and teaching Hermann! 🙏🏻🫶🏻

[@BakingHermann]

Haha likewise, the perfect combo then! 😊

[@yourbrojohno]

As someone who lives in Switzerland, this sounds like a really easy thing to learn how to make consistently to bring to parties and stuff. I learned to make caramels quickly and consistently with sugar and either milk and butter or cream. This seems like the next 2 ingredient dessert.

[@annettecardona4343]

In Mexico, that is a tradicional way to make ice cream call -nieve de garrafa-. Garrafa means a big bucket full of ice and a little bucket in the middle. Shake the second bucket for cool down, take a time to get the texture of ice. ❤❤❤❤❤

[@selinabecky]

Just made this and so impressed with how decadent but also refreshing it is 🙏

[@hovareq6044]

Was it sweet enough?

[@JanetPerry-ex4uq]

This looks amazing, am having friends for dinner tonight, so going to try making this for our dessert. Thanks!

[@BakingHermann]

Oh wonderful! Let me know if they likes it 😊 great to see you on here btw 🎉

[@JanetPerry-ex4uq]

@@BakingHermann I love your channel! It's bitterly cold in Canada right now, so I served it with a warmed blueberry sauce I made from berries I had purchased in the summer and froze. It was delicious! I will definitely make this again!

[@CyroDelvizio]

Great recipe! It worked greatly even with the only chocolate I had with was milk chocolate. I also added a few drops of vailina extract and finished with chocolate nibs above! Thank you Hermann for sharing such great and unusual recipes!

[@sarahbasto6520]

That's 4 ingredients.

[@blast.507]

@@sarahbasto6520Ok

[@fildet]

Hey! I love your videos and this one is not an exception! I just wanted to give a tip on the editing side. In the parts of the video when you're talking to the camera, the sound of your voice mixes a lot with the sound of the room you're filming in. I understand this could be a stylistic choice, so don't take my comment as an imposition. But if it's not a choice, and if you are using software from the Adobe suite, you could try the Podcast Enhance Speech tool on their website and it makes a huge difference in terms of sound quality. I hope this helps

[@BigboiiTone]

I love this uploader. Very magnetic personality

[@lunalucid]

This is genius! I just bought a big pack of really dark chocolate and I'll have to try this! 😀🍫

[@askialuna7717]

I have 85% chocolate. How is the water to chocolate ratio? Good video:-)

[@sharmilabarua4270]

This is absolutely wow!it seems so simple but so much science involved... n follow the process to the T... will definitely try... thank u for posting such amazing recipes

[@rickyspanish492]

This is wild! That you can just restart and fix it no matter what is amazing! So many possibilities for desserts with this! Thanks so much for the great video!

[@akkawowa]

I love how simple this is! Thanks for sharing😊

[@Tommo020788]

Went and made this immediately upon watching the video. So easy, cheap, and fast to make, while being delicious. Mine was ready faster than yours in the video, but still turned out amazing. I highly recommend eating this with frozen raspberries.👍👍

[@aGoodJoe789]

Gonna try this ASAP... Thanks for the quick recipe man...

[@KACHUKHA]

Now that'a a real "mousse eau chocolat" !

[@agentofmidgard]

OMG I already only like to eat 85% chocolate so this is amazing I have to try it

[@japsowinkaur525]

Simple and wonderful❤❤❤ i love how you explain things

[@chrismechalke4503]

I make this in my apartment sometimes, with a fork and an ice bath, I also do it with regular semi sweet chocolate, it is honestly a very forgiving recipe as long as you whip it pretty consistently

[@TheFoodExplorerPodcast]

Incredible! And with no dairy in it, it should be stable for longer - yay! Thanks for sharing this technique!

[@smitajal9565]

Wow Julius, this is amazing.... I have to give this a try... Love ,how you always come with such fabulous recipes.... Thank you, Thank you, Thank you... sending you loads of happiness and positive energies 💕💕💕💕

[@BakingHermann]

Thanks ☺️

[@Lan-uj2zy]

Wow the chocolate mousse looks so silky. Will definitely have to try it. Thank you, wunderbar!

[@VEGANMANYA]

Every time u proved that why I call u food scientist ❤❤❤❤ Hermann that’s why ur a amazing chef 👨‍🍳

[@rochelle_d]

I love chocolate mousse so I’m definitely gonna try this new method. Thanks for creating this video. I’m sure many chocolate lovers have benefitted tremendously from it!! 🙏

[@marinara9004]

Thank you so much for the detailed video! It helped me make the simplest but most delicious chocolate mousse. Success, every time!

[@layaprabhu]

Simple, minimum ingredients and from scratch is why I follow your videos... 😊😊😊

[@BakingHermann]

Thank you so much 🙏

[@quyken64]

Does it need to be served immediately, or is it stable in the refrigerator for several hours or even overnight?

[@nikkitalee1707]

Also curious

[@Olivia-fs9yk]

I made this with one batch of milk chocolate and another batch which was dark chocolate ( 45%) it worked for both (I adjusted the amount of water down by just adding small amounts at a time)

[@Redderz]

Really interesting stuff. Heston Blumenthal has been doing it for ages

[@khilanpethad]

Your videos always cheer me up. Thanks for the great content. Question: can this be adapted for chocolate sorbet?

[@jaymayhoi]

this is amazing! love the science behind it too

[@clarewillison9379]

What happens if you use an electric whisk? Does it incorporate more air (fluffier vs silkier mousse) and/or speed up the process? (I can’t whisk by hand and live to enjoy the results…)

[@EmyN]

I tried! The water in it is so refreshing! I ate it with some blackberries

[@nijinokanata111]

learned something new. thank you!

[@BakingHermann]

Glad it was helpful! ☺️

[@chrisyoung7362]

Can you leave this in the fridge for a couple days without much change to the overall experience ?

[@leebee5534]

Could you do this with sweetened water, coffee, sweetened coffee, or almond milk if they are all heated the same as the water?....

[@dekkenwade3064]

Just have one question, how do you make a quenelle without it sticking to the spoon ??????

[@greedyfox6422]

The hot water is the key there. In contact with the hot spoon the part of the mousse which touches it will partially melt and make this smooth surface while the little water film on the spoon prevents the mousse from sticking

[@lemniscatelogos7917]

Idk but I feel like this video is gravely important knowledge for some reason

[@rociocanetti3195]

Works like a charm. Thanks for this thorough explanation!

[@krutibhavsar9534]

This guy has earned the worlds 'coolest fun chief' award. If not, give him one!😂 Good for you mate!

[@AmokBR]

Hmmmm, as an ex-chemist and chocolate mousse enthusiast, I have to try this.

[@georgeknightley8828]

Hermann, thank you so much for this video! Short, sweet, and packed with all the info we need! Have you ever tried coffee as a replacement?

[@kainvonakenbak7966]

Once I was making the paste to bake a chocolate cake, I heated the chocolate with the butter, added the sugar and I dunno what went through my brain but while it was still heating I added the chemical weast... It made surprisingly a perfect chocolate mousse 😂

[@spaciestcastle]

Not too sweet not too heavy. It’s really good

[@milasana6165]

Wow!!! You leave me with no voice! Thank you so much! 🙌🌟💕

[@milasana6165]

@@Jaspergiraffe✨ ❤️✨

[@deepikanathani9931]

What should be the ratio of chocolate and water..?? N will it work same for all the three chocolates..??

[@KelvinsKitchen]

0:00: 🍫 Creating chocolate mousse with only two ingredients is possible using a specific technique discovered by Hervé This. 1:48: 🍫 Simple chocolate mousse made with just two ingredients. 3:37: 🍫 Creating chocolate mousse with just two ingredients is easy and refreshing, using the right ratio of chocolate to water and proper whisking and cooling techniques.

[@Curiosityxxi]

Surreal to find out how simple it is, and you just need a little technique 🤤

[@SamuelGfeller]

Amazing recipe really easy and so tasty! The link in the description just points to an image, not the full recipe on mobile.

[@niccoloaurelius1587]

Simplicity is elegance!

[@Leo_Mats]

This turned out amazing..... i used compound choc.

[@MUSE_li]

So... Satisfying...

[@judahl4955]

I saw this on an Australian master class episode where they were explaining how water and oil/fat are used as emulsifiers.

[@ktgordan]

Just wondering, if I would like to add a bit of alcohol for flavour (e.g. rum) . How should I adjust the recipe? Second question, may I add other stabilisers to further strengthen the final fix, such as xantham gum?

[@di-riso]

I made it and it was straight fire🔥

[@paulapereira2855]

Uau! Adoro todas as receitas vegetarianas, que sorte encontrar este canal! Obrigada pelas receitas! Desejo-te toda a sorte do mundo🍀🪷. Sou portuguesa, desculpa mas não escrevo bem inglês.

[@norhan..]

This looks absolutely amazing,thank you

[@sammyann70]

Tried this it became watery so instead of adding more chocolate, melting it & adding more water, I kept whipping it & kept putting it in the freezer to cool & kept whipping. Finally 😅 I got what I wanted! P.S. Made it with milk chocolate.

[@skpince]

Wow. This dude is the Houdini of gastronomy. Great videos!

[@Coyyyle]

He’s just regurgitating ideas that have existed for decades, like every other KZbin chef. Heston Blumenthal made this exact dish in his show “kitchen chemistry” about 20 years ago, and it was an old concept even then.

[@black6master]

how the storing it in fridge+time effect structure of mousse??

[@Rakso5809]

you can do it with orange juice as well for chocolate orange mousse

[@saraanderson2784]

Remember having a vegan chocolate torte years ago and they had used this method. Was so rich and velvety. I wonder if this method or part of it is how they make dark chocolate gelato.

[@nitinmalapally]

He said you can go nuts and now I'm thinking of doing this with nougat

[@alexii6215]

Any tips on what you can do with the chocolaty sauce, cuz I think I added a bit too much water and don't have any chocolate left? Thanks

[@yakzivz1104]

OMG this looks so good!!!!

[@DelandaBaudLacanian]

TIL quenelle....cant wait to try this. Brilliant vid thank you. 🙏

[@nyhyl]

Nice 🫎 recipe!

[@JohnOv3rblast]

love this ! thank very much.

[@Metalredhead]

When I have a mixture of 125 grams of melted 99% dark chocolade (non-vegan) mixed with 25 grams of powdered erythritol, how much water do I need to use?

[@f1dd1]

Great recipe. Maybe you want to fix the FULL RECIPE external link in description, which points to an image instead of the recipe.

[@BigboiiTone]

Did you test this with an electric hand mixer? Or would that over-work it I wonder? Really interesting either way

[@dons9712]

Brilliant. Can't wait to try.

[@libbylandscape3560]

Looks divine ❤ I’m pretty sure there wouldn’t be any leftovers, I’d devour it all by myself in one sitting. 😅

[@ShannaTrenholm]

Espresso instead of water is yummy, too!

[@PedrovoriskAB]

I will try it 100% sure

[@Foodie.Euphoria]

This is a wonderful idea 😍

[@DwayneShaw1]

If your chocolate isn't high fat enough to come together could you add a bit of butter to kick up the fat content? I"m thinking of trying it with a dollop if dalgona

[@sameerahussain8887]

Hi, what about the compound chocolate, is it gives same result

[@nofus1337]

Does it work with alcohol? And how it is with sparkling water?

[@DarkMaySorceress]

It looks more like a ganache montée than a mousse. Could it be similar to dalgona coffee in texture ?

[@glasperle77]

does it also work with low cocoa chocolate or white chocolate? since of histamine dark chocolate is killer for me

[@ahanashah6130]

This is exactly how we make heavy cream 😊👏👏👏👏👏tqqqq

[@67buzzo]

Will it get more “moussy” if you use an electric whisk?

[@alberttyong]

how does it fare with refrigeration? Does it become grainy as well?

[@shartingman420]

such an easy dessert

[@tiendao3788]

Could this work with warm plant-based milk too?

[@tdman]

I think that'll possible too.

[@lelrond]

Not making definitive statements, but I'd assume it couldn't. The milk contains emulsifiers that can completely dissolve the oil droplets changing the whole batch from a suspension into a solution. The dissolved oil molecules will have a hard time getting out of solution to harden the mousse again, even if the temperature is brought down.

[@BakingHermann]

Haven’t tried it yet 🧐 hopefully someone can help 🙏

[@Yoggoth]

Sure plant milk will work! And will make it even tastier. You can even add powdered plant milk for more richness.

[@lelrond]

@@Yoggoth Have you tried making it with milk?

[@clairerosenfrisk2003]

I tried with 100% baking chocolate bar and added about a tsp of cocoa butter solids. Used hot water from the kettle like he did and it worked in maybe about 3 minutes with the ice bath before I removed. Unfortunately I didnt add enough sweetner, so next time I'll do the agave up front... When I tried adding agave after softening it would not firm up. I think my ratios were off. First I added more cacao butter thinking it needed more fat to set up with added water and agave, but that didn't do the trick... Then I melted some chocolate baking chips and added into the mixture to soften and then ice bath one more time but no dice... Is there a writtten ratio anywhere? Ty!