- 4 ounces 71% cacao dark chocolate
- 3 ounces water
- pinch salt
- 1-2 ice cube trays worth of ice
- 1/2 can coconut milk
- 1/4 teaspoon vanilla or almond extract
- coarse sea salt
- Place a medium sauce pan over medium-low heat. Break the chocolate into large chunks and place in the pan with the water and a pinch of salt. Stir with a whisk to melt the chocolate into the water. It should look like old fashioned chocolate syrup: smooth, slightly shiny, and liquidy. Turn off the heat.
- Dump the ice cubes into a large bowl and add about 1 cup of cold water. Place a slightly smaller bowl inside the large bowl and scrape the hot chocolate sauce into the top bowl. Grab a wire whisk and whisk that stuff like your life depends on it. The ice bath underneath cools the cbocolate, and the whisking action incorporates air that create the fluffy, mousse-like texture. It took me about 3-4 minutes to get to the desired consistency. At first, it seemed like it would never happen. My arm may have gotten very tired. But I kept going — and you will, too! If your mousse suddenly cools and thickens too quickly, you can re-melt it and start over. So forgiving! (See the original recipe for troubleshooting, but I had no problems.) Spoon the mousse into serving dishes and refrigerate if you’re not going to eat it immediately.
- If you’re making whipped cream, remove your bowl and beater from the freezer. Spoon half the thickened, chilled coconut milk into the mixing bowl and save the rest for a curry. Add the extract to the bowl, then beat the coconut milk for 5 or so minutes until it takes on the texture of whipped cream. Dollop on top of the mousse, then sprinkle the top of the dessert with a pinch of coarse sea salt. Serve and relish the compliments.