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Michelin-starred chef Thierry Marx in collaboration with Raphaël Haumont, teacher-researcher and specialist in molecular cuisine, have made together eggless chocolate mousse. With only two ingredients, they both relied on science to develop this mouth-watering chocolate preparation. Here is how to make this foam 2.0 at home and you will see that there is nothing easier.
“I was told to make a chocolate mousse you need sugar, egg yolks, egg whites, chocolate, butter. It’s tradition”, explains Thierry Marx. However, the chef has succeeded in developing with Raphaël Haumont a mousse by reducing the list to just two ingredients for an absolutely stunning result.
Finally, what is a chocolate mousse? Fat, water and fat that make an emulsion. We then add air so that it foams and that’s it.
Based on these claims, the duo was able to make a recipe consistent with these main elements.
The chef specifies that for this preparation, you must give preference to the quality of chocolate and water instead of butter and other ingredients.
To make this chocolate mousse, you will need:
- 240g of mineral water
- 200g chocolate
You will put the two ingredients in a saucepan and melt everything without bringing to a boil. You will make an emulsion: “the chocolate fat will disperse in the water” explains Raphaël Haumont. You will thus obtain a chocolate sauce which you will place in a siphon before injecting gas and shaking. Then place this kitchen instrument for at least 6 hours in the refrigerator. “The fat will freeze, will crystallize”. This is how afterwards, you will obtain a superb texture of chocolate mousse.