Chocolate Mousse with Praline and Bushi

Recipe by Nurperi Yigit
pumpkin bushi
pumpkin seed praline
Chocolate Mousse with Praline and Bushi
Serves 4

This mousse has such pure chocolate flavor because of a technique developed by the molecular gastronomist Hervé This that only calls for water and the main ingredient. It’s also plant-based, a bit easier on the stomach, and just wonderful, especially thanks to a final flourish of Pumpkin Praline. Grate some Pumpkin Bushi on top, if you like, for even deeper deliciousness. 

 

An additional note about why This’ recipe is so great: Whisking hot water into melted chocolate over an ice bath creates a mousse by emulsifying the water with the cocoa butter (fat) in the chocolate. As the mixture is whipped and chilled, the fat captures and holds air bubbles, resulting in a light, fluffy texture. Unlike traditional mousses, this method doesn't need cream or eggs because the cocoa butter sets as it cools, maintaining the structure. 

Pumpkin Bushi
Pumpkin Bushi
Pumpkin Seed Praline
Pumpkin Seed Praline
Ingredients

200 g 70% high-quality dark chocolate, chopped
160 g water
2 tbsp Pumpkin Praline
1 pinch sea salt
Grating of Pumpkin Bushi (optional) 

Method

Pour your water into a pot, bring to a boil, and turn off the heat.  

Place your chopped chocolate into a large mixing bowl. Pour the boiling water on top, and whisk until the chocolate has completely melted.  

Place the bowl onto an ice bath and whisk vigorously for 5 minutes, or until the mixture starts to thicken.  

Remove the bowl from the ice bath and whisk for another minute, until the mixture thickens to the consistency of chocolate mousse.  

Transfer mixture into serving bowls. Top the mousse with a spoonful of Pumpkin Praline, a touch of sea salt, and more chocolate shavings, if you like. 

In the making

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