OK so this isn’t an ice cream recipe, but this vegan chocolate mousse recipe is so neat and so spectacularly simple I couldn’t resist posting it. Hey there is no reason you can’t serve it with ice cream! By itself this has got to be the most nutritionally politically correct dessert yet created. It is Sugar-free, dairy-free, low-fat (well relatively speaking), heck bittersweet chocolate is good for you!
Created by a French molecular gastronomer (I want that on my business card!); here is the whole thing, ready? Take 265 grams / 9.4 ounces of bitter sweet chocolate and 1 cup of water combined over a medium heat, pour into a bowl sitting in an ice bath and whip with a whisk to add air for 3 minutes or until stiff. That is it. Here is Melissa Clark’s video on the New York Times website.
and here is the associated article:
One Ingredient Chocolate Mousse by Melissa Clark on The New York Times Diner’s Journal
Chocolate, water / 1 pint
Mix Prep Time: 10 min
Freeze Time: 13 min
Total Time: 23 min