Banana pancakes made with only bananas and eggs are delicious.
Here’s a NYTimes recipe for chocolate mousse using only chocolate and water (featured on the Today show so no paywall).
I haven’t tried it, but I’m assuming, if it works, that the blending for 3 minutes is enough to melt the chocolate in the water.
I’m kind of surprised no one has tried making this, for science. If I had any chips and weren’t watching my diet, I’d give it a try.
Steak is delicious. So is chicken.
Animal Crackers taught me that all animals taste the same.
Yes please.
You take a box of Cheerios or Raisin Bran or even Froot Loops, if that’s your preference, pour it in a bowl, add milk, and garnish with a spoon. Voila!
A piece of fruit for dessert requires…umm, nothing but the fruit.
One ingredient
One mouth.
Done!
Wow !
Simple, but brilliant !
Thanks.
My favorite fresh tomato recipe is
1 tomato
Serves 1.
Unless you are sharing a slice with your spouse. One ingredient, two mouths. And all the sweeter.
I took one for the team, and made it exactly as the recipe directed. The Vitamix made noises I didn’t think it could make (and I’ve made peanut butter). But even though it sounded like the end of the world, after 2 or 3 minutes it came together as a smooth, thick liquid.
After a night in the fridge, the result is … pretty good, actually. It’s not what I’d call a mousse. More of a candy truffle consistency. The flavor is somehow richer and more complex than the flavor of chocolate chips; I like it a lot. Maybe I’ll form it into balls, roll them in cocoa powder, and eat them as truffles. I’ve only had it cold thus far; not sure what it would be like at room temperature.
ETA: If I made it again, it would benefit from a splash of liquor, maybe cognac. Since I never have liquor around, I might try a bit of vanilla.
Cool!
Now I’m wondering how it would work using some cream in place of some of the water. Or adding a little butter.
Yes, I think those would be worth trying for sure. And your username reminded me that a bit of coffee, or instant crystals, would also likely be very good.
…Huh. I would have guessed for sure that it’d make nothing but a gloppy mess. Color me surprised, then!
I must emphasize, it’s not a mousse. Too hard. It’s pretty tasty candy, though, far far better than just nibbling on a handful of chocolate chips.
True, but then again, you described it as like a truffle, and I like those (the chocolates, that is: I’ve never tried the fungus).
And probably if you could find some way to aerate it before it sets, it would make a mousse.
So like an airy chocolate then? Is that would I should be thinking of … in the vein of Netsle Aeros on the other side of the pond? I assume not exactly like that, but I’m wondering in that direction if you’ve ever had them. Or is there no airiness whatsoever (because, yeah, one would not necessarily expect water and chocolate on its own whipped up to form air pockets.)
Sorry, never had those. Again, the texture is very much like a chocolate truffle, if you know what that’s like. Not airy, but dense and soft-ish. Not a mousse, but none of the crunch of a chocolate bar or chocolate chips.
You’ve made unset fudge.
Eat with spoon.
If you feel adventurous mix it with marshmallow fluff. I don’t think I’d heat it, so I’m not sure how you’d do it. If you do let us know how it came out.