Want to know something crazy? Sugar doesn’t melt; it undergoes thermal decomposition. That may sound like a pedantic distinction, considering we’ve all watched sugar effectively melt into a pool of caramel atop crème brûlée, but the implications are huge—worthy of far more explanation than a mere tl;dr.
From deep, rich cakes and cookies, to brownies and other treats, the ingredient that brings some of your favorite chocolate desserts to life might not be what you expect. Instead of chocolate, these sweets often start with a hearty dose of cocoa powder. But do you know why?
Water is an ingredient, so it’s actually “Two-Ingredient Chocolate Mousse”. Dark chocolate is the best choice for this, as it will melt easier. The video fails to mention that it added 1 cup of [ice] water…
It may be simple, but it’s a good bit of work. I think the reason they suggest a whisk is for fine control over texture, so you don’t run the risk of overmixing or causing the mixture to re-separate.
My co-workers are to thank for the name. I called it as it was – vegan chocolate mousse, which turned out to be vegan chocolate banana mousse. When co-workers learnt about the ingredients, it was initially dubbed “choco-mole”, but the reverse is more accurate.
Dessert doesn’t get much simpler than this – add to food processor, blend until smooth. Chill for at least an hour before serving. I had most of the ingredients onhand, and had co-workers who couldn’t/wouldn’t partake in the Lego jello I made earlier in the week.
Here’s the recipe. I did double the recipe, let it chill overnight before serving at work. I was worried no one would like it, but it was gone once word got out.