|A wild, chocolatty Instagram appears!|
So this blog was pretty much born because I wanted to do Vegan MoFo this year...and October is like crazy busy for me, so it wasn't my brightest moment? But anyway.
I've been getting into Heston Blumenthal this week, and his style of highly scientific cooking. As a (about to graduate) chemist, you guys can't appreciate how exciting this is to me. In one of the segments of his show Kitchen Chemistry he mentioned Hervé This and his method of making what he called 'chocolate chantilly', or VEGAN MOUSSE MADE FROM CHOCOLATE AND WATER IN 5 GODDAMN MINUTES!
I made this and let me tell you, this method works and is pretty much a miracle.
Chocolate Chantilly (adapted from Heston Blumenthal / Hervé This)
You'll need a mixing bowl set in a bowl of ice water ready, and also a whisk.
50g dark chocolate (min 70% cocoa) -- I used Lindt 85% dark chocolate
3 tbsp (45mL) water
Break the chocolate into pieces and heat very slowly in a saucepan with the water. Stir, and once it's melted, pour into the cold mixing bowl. Now whisk furiously until it's fluffy, and be careful not to over do it. If you do go too far, you can just put it back into the pan and start again, though. God bless science!
|Sighted: chocolate chantilly topped with cocoa nibs moments before it vanished down my gullet|