Cenk of Cafe Fernando shares this highly unusual recipe from Hervé This, the French chemist and food scientist. This recipe breaks all the rules — especially the first rule of working with chocolate: Don't get it wet. We all know this, right? Don't get chocolate wet or else it will seize, clump, and become grainy and useless.
But here chocolate is melted with water and then whisked while warmed, and it becomes light, creamy, and the best whipped chocolate mousse you've ever put in your mouth. That's right — there's not even any dairy in this mousse! Like I said — all the rules.
• Read more: The Best Chocolate Mousse of Your Life at Cafe Fernando
Have you ever tried this? I know it's next on my own list of recipes to try!
(Image: Cenk of Cafe Fernando)