Hervé This, a French physical chemist who pioneered molecular gastronomy, is responsible for a number of popular cooking techniques. Among them is this chocolate mousse (chantilly) made from only 2 ingredients: chocolate and water.
To make brandied prunes simply place prunes into a glass jar, cover with brandy and wait – after a few months the brandy will infuse into the prunes and the syrup will be thick and sticky. If you’re in a hurry, soak the prunes in a little hot water until the water is mostly absorbed then add a little brandy and set aside to cool. For the chocolate mousse prepare an ice bath with equal parts water and ice. In another bowl (which fits into the ice bath) pour 270ml (9⅛ oz) of boiling water then add 350g (12⅓ oz) of chopped good quality dark chocolate. Stir until the chocolate is melted. Place the bowl over the ice bath and whisk vigorously until the mixture has the consistency of whipped cream. Working quickly, place in a serving bowl or individual bowls and refrigerate. If you over-whip the mixture just reheat it, add a couple of drops of water and start again.
michelle picker cooks 