When you order chocolate mousse in a restaurant, the result can sometimes be heavy and bland. This mousse recipe is light and buoyant because it is made without any dairy, but luscious because it emphasizes high quality chocolate. Dairy products tend to blunt the flavor of chocolate, so if you want to highlight an exceptionally fine chocolate, it is best to substitute water for cream when making your emulsion.

Anyone who has worked with chocolate knows the fear of allowing water to splash in and cause your chocolate to seize. What you may not realize is that if you use enough water, and melt it with the chocolate from the start, you can spare yourself that tragedy.

Lightest Chocolate Mousse
(from Alice Medrich)
6 oz bittersweet chocolate, finely chopped
1/4 C + 3 tbsp water (you can use coffee if you prefer)
1 1/2 tbsp flavorful booze (optional)
3 large eggs
3 tbsp granulated sugar

Melt the chocolate and 1/4 C water together in a double boiler, stirring frequently.

In a separate heat-proof bowl, whisk the eggs together with 3 tbsp water and 3 tbsp sugar. Set the bowl in a pot of not-quite-simmering water over low heat and, stirring constantly, cook until they hit 160 F. (We cannot recommend buying an infra-red thermometer strongly enough. They go for about $50 on Amazon.)

Beat the eggs for 3-4 minutes at high speed until they have the texture of soft whipped cream.

Fold 1/4 of the eggs into the chocolate, then fold the chocolate into the rest of the eggs.

Chill until set before serving.