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Light and 100% plant-based chocolate mousse with water

An amazing recipe of simplicity and ultra light to treat yourself without fat!

Inspired by chef Thierry Marx and chemist Hervé This, this quick and delicious recipe will surprise you with its lightness and delicacy.

Indeed, chef Thierry Marx has been working for many years to remove all superfluous elements from his kitchen. And by attacking the chocolate mousse, he therefore removed the eggs (the yolk being useless and the whites being used only for the airy side) then the butter which interferes with the good taste of a quality dark chocolate and sugar which is not necessary if you want to have the power of chocolate in your mouth.

At the physico-chemical level, a chocolate mousse is made up of water, fat and air. The cocoa butter in chocolate is the fat. I add water to a pan and I get an emulsion. For air, a siphon is used which allows air to be injected using gas cartridges. A foam 50 times less caloric is thus obtained.

Water chocolate mousse


If you have a siphon :

  • 200g chocolate

  • 240g of water

If you don't have a siphon :

  • 250g chocolate

  • 200g of water


If you have a siphon:

  • Melt 200g of dark chocolate in 240g of water.

  • Pour the mixture into the siphon and add 3 gas cartridges.

  • Put in the fridge for 2 hours

  • Shake the siphon well before pouring into the verrines.

If you do not have a siphon:

  • Melt 250g of dark chocolate in 200g of water.

  • Pour the mixture into a salad bowl.

  • Place this bowl in a larger bowl filled with ice cubes and whisk for a long time until you get a nice mousse.

Advice : take turns with your family members 😉


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