Fluffier than David Attenborough's wind-swept hair.
. But this chocolate–peanut butter mousse, though fluffy and airy, doesn’t have any cream. In fact, it only has chocolate and peanut butter.I first learned this magical technique seven years ago from Kristen Miglore’s
: “Hervé This, the father of molecular gastronomy, discovered how to make a flawless, creamy chocolate mousse out of just chocolate and water.”“I like an avocado chocolate mousse, if I must eat chocolate mousse. I love the unctuous nature the avocado lends. Adding whipped cream is not a bad idea.”It sounds like an impossible science experiment but, in reality, it’s as easy as melting chocolate and water on the stove, then whisking them over ice.
The catch? Without that optional whipped cream, this Herve This’ mousse is dairy-free—and, depending on your chocolate of choice,So, how can we add the aforementioned fatty goodness without adding dairy or eggs? Just turn to another pantry staple: peanut butter. I don’t need to tell you that chocolate and peanut butter are a power couple. They’re great on their own and even greater together and, just like chocolate, peanut butter can be mousse-ified with nothing more than water and determination.
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