Bittersweet Chocolate Mousse With Fleur de Sel

• Details
• Ingredients
• Directions
• Additional Resources

A recipe by Melissa Clark from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.

§Details

• ⏱️ Total time: 10 minutes
• 🍽️ Servings: 4

§Ingredients

• 285 grams bittersweet chocolate (about 10 ounces), roughly chopped, more as needed (see note)
• Fleur de Sel, to taste

§Directions

1. Create an ice bath in a large bowl using ice and a little cold water. Nestle a smaller bowl in ice bath.
2. Place chocolate and 1 cup water in a small pot and heat over medium. Whisk until mixture is melted and smooth, about 3 to 5 minutes.
3. Immediately pour melted chocolate into the bowl in the ice bath. Vigorously whisk chocolate mixture by hand until thick, 3 to 5 minutes. The chocolate should be fluffy and form a mound when dolloped with the whisk (it should generally have the texture and appearance of mousse). If the mixture does not thicken, add a bit more chopped chocolate and remelt over the heat. Spoon into serving bowls and garnish with fleur de sel.

§Additional Resources

The original recipe at cooking.nytimes.com

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