Two Ingredient Chocolate Mousse Recipe

A deceptively simple two ingredient chocolate mousse, made from only water and dark chocolate. This recipe comes from Hervé This’s Molecular Gastronomy and is suitable for vegans. The video is shot by the wonderfully talented Sarah Fassnidge.
INGREDIENTS
225g 63% Cocoa Runners Madagascan Cooking Chocolate
170g Water
EQUIPMENT
2x bowls: one that will sit inside the other containing iced water
Handful of ice
Balloon whisk
Spatula/spoon for decanting
4x serving vessels (glasses, small bowls)
METHOD
Weigh out ingredients
Prepare bowl with iced water
Boil water
Pour boiling water over chocolate and stir the chocolate with water until chocolate has melted
Place bowl with water ganache in to the bowl of iced water and whisk the chocolate ganache
Continue whisking (this will take a few minutes) until the chocolate ganache begins to thicken, the colour lightens slightly and the mixture starts to resemble an airy mousse
The mousse will be done when the chocolate mixture starts to leave a ribbon on the surface as you lift the whisk out of the bowl. You are looking for a texture similar to softly whipped cream.
Remove bowl from the ice bath.
Immediately decant chocolate mousse into serving bowls or glasses. The mousse will continue to set slightly as it sits in the bowls.
It is easy to take the mousse too far. If this happens it will take on a grainy texture. All you have to do is reheat the mixture in a saucepan (or bain marie) to melt the chocolate again and repeat steps 5-9.
The mousse should be served at room temperature
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