Arguably three. But even then, when a third of the ingredients comes from a tap? Madness. It's not madness.. IT'S SCIENNNCEEEE. In any case, it is both magical and delicious and you can count the number of ingredients required on one hand before unlocking this chocolately wonderland. And it requires no cooldown time in the fridge! So what is stopping you?!
This recipe seemed to go against my core of cooking.. melting chocolate and water together? What? What? After heeding so many warnings of 'CAUTION: Do not allow chocolate to encounter the slightest bit of moisture as it will seize' it seemed to go against all my inhibitions but fortunately, you are rewarded immensely for tossing all rules out the window. Another thing to note, do not be tempted to use any kind of chocolate that doesn't contain 70% cocoa solids - my first attempt yielded more of a puree in consistency and was quite grainy so do heed that (I hypothesise that it is the freezing of the cocoa solids which yields its mousse-like consistency). Here's to more obtainable molecular gastronomy recipes in the future! Ones that don't require crazy expensive equipment and chemicals but rather, plays on its inherent properties.
Recipe by Herve This & Heston Bluementhal
265g 70% cocoa solids chocolate, chopped
4tb sugar, optional (Otherwise it is somewhat bitter)
Pinch of sea salt (optional)
Pinch of instant coffee (optional)
Prepare a large bowl filled with ice and cold water.
Put chocolate and water (and optional ingredients) in a medium-sized pan and melt chocolate over medium heat, stirring occasionally.
Place pan so that the bottom contacts the ice and whisk until thick. Heed the texture as upon over-whipping it becomes grainy. If this occurs, reheat until half melted, resume previous whisking briefly.
Divide into serving cups and serve immediately.
Does anyone know of any other low maintenance molecular gastronomy recipes? Their scientific components have wedged its way into my heart ahaha.