Magic Chocolate Mousse

This is the kind of recipe that you won't believe when you read it. I know I certainly had my doubts until I tried it. This recipe for chocolate mousse calls for only two ingredients, Chocolate and Water. It violates one of the basic tenants of chocolate that I was taught a long time ago, that chocolate should not be melted with even a little water or it will seize. And yet, miraculously, this recipe turns itself into a beautifully rich and wonderfully textured chocolate mousse. The flavor of this mousse is unadulterated chocolate, so using high quality chocolate is important; no Hershey's here. This recipe takes a total of under ten minutes to make from start to serving, and is a worthy addition to any repetoire. Its also stiff enough that it could easily be used as the frosting for a cupcake. I cannot lay claim to this recipe, as it was developed by renowned food scientist Hervé This (who calls it Chocolate Chantilly). You probably won't believe this works, but, it's simple enough that it's worth trying anyway, and believe me, it's worth the result

Chocolate Mousse
makes 3-4 servings

200 ml water
8 oz bittersweet chocolate, chopped

1. Prepare two mixing bowls, one large and one small. Put a large quantity of ice and water in the large bowl, and place the small bowl in it. You may want to add an aluminum foil collar to the bowls, because otherwise you will end up with a kitchen sprayed with chocolate

2. In a heavy bottomed sauce pan, over medium heat, combine the chocolate and the water. Stir occasionally until the chocolate is fully melted.

3. Pour the chocolate mixture into the smaller bowl. Using an electric mixer set on low, with the whisk attachments, beat the chocolate until it thickens into mousse. This took me about five minutes.

4. Fold in whatever you would like. I added 3 Tbs of Kalua and some chopped pecans. Serve immediately.