Some very interesting mousse I made with that leftover seized chocolate from yesterday. Its a scientific mousse, as it only has bittersweet chocolate, water, and sugar (!).
Wait a second, did I just say chocolate and water? That’s what made my chocolate seize in the first place! But alas, I did. And it worked — incredibly well. It’s rich and smooth, and forms up rather nicely…
Here’re two platings I shot (since, after all, this is a photography blog 😉 ) :
Here’s the link to the recipe: Cafe Fernando
Aaaand here’s to using leftovers and failed recipes! Cheers!