A few weeks ago I received an email asking whether I would like some Lindt chocolate for my recipe experiments. I was very reserved, polite and did not shout ‘hell, yeah!’. Still, receiving the chocolate in the mail is one of my favourite things (brown paper and string optional). I got a selection of incredibly delicious mini bars (the coffee one was my favourite) and some cooking chocolate which is what I used here.

This chocolate mousse is incredibly easy to make. It basically has two (main) ingredients: water and chocolate. The original technique for this recipe or perhaps the original chemical reaction was discovered by Hervé This but popularised as a Chocolate Chantilly recipe by Heston Blumenthal.

This mousse is not only dairy-free, lower calorie and vegan, but also chocolate in it’s purest form. And precisely because of that you need to use the highest quality chocolate otherwise you may as well not bother. This is a silky, seductive, melt-in-the-mouth, lets-light-some-candles treat. Excuse me, I need a moment.

Chocolate cups are optional…





Chocolate cups

200g Lindt cooking chocolate 70% | 7 oz

6 water balloons, inflated

Chocolate mousse

200g Lindt cooking chocolate 70% 175ml berry infused black tea (or water) | 6.1 fl oz 4 tbsp honey (use agave syrup for a vegan version)

Method To make the chocolate cups, chop the chocolate into small pieces. Melt half the chocolate in a bain marie. Take off the double boiler and add the rest of the chocolate. Leave for a couple of minutes then mix together using a silicone spatula until all the chocolate is melted. Line a tray with baking paper. Give your balloons a wipe then dip the bottom in the melted chocolate. Swirl around until the bottom half of the balloon is covered. Place on the baking tray. Repeat with the other balloons. Leave to dry for a few hours at room temperature or chill in the fridge for half an hour. When the chocolate is completely dry, gently pierce the balloons so they deflate. Remove the balloons and you have 6 chocolate bowls for your mousse! If you are feeling adventurous you can use a variety of chocolates to create a multicoloured cup. Keep in the fridge until you use them. Any leftover chocolate can be melted and used later. To make the chocolate mousse, boil some water and leave for 5 minutes. Pour 200ml into a teapot and add 1 tsp of tea leaves. Let it steep for 5 minutes then strain the leaves. Fill a large bowl with ice and add water. Place a smaller bowl into the larger bowl making sure it fits snugly. Have your hand mixer at the ready. Chop the chocolate into small pieces and add into a pot. Add the honey and 175ml tea and heat gently until the chocolate melts. Pour the chocolate into the bowl and then start mixing at very low speed (otherwise be prepared to clean chocolate off your kitchen ceiling). As the chocolate thickens you can increase the speed. Stop mixing once the chocolate resembles lightly whipped double cream (soft peaks). Pour or pipe into your chocolate cups (or normal cups!) and serve with some lightly whipped cream, fresh berries and ground pistachios. Note: If you over-whip, the mousse will become a bit grainy. You can tip it back into the pan, heat gently and start again. Think mine may have been borderline… If you over-whip, the mousse will become a bit grainy. You can tip it back into the pan, heat gently and start again. Think mine may have been borderline… PS: This mousse can be used as filling/ frosting on vegan cakes.





Lindt Cooking Chocolates | Lindt online shop.







A serving bowl you can eat. A most excellent innovation!







Note: check the chocolate is suitable for Vegans if making a vegan mousse.