Two Ingredient Chocolate Mousse

Serves 4
Heston Blumethal

9.35 ounces bittersweet chocolate (at least 70% cocoa), coarsely chopped
1 cup water
4 tbsp sugar, optional*

*Without the sugar, this mousse is VERY intensely chocolately.  We personally love it (divine with a dollop of whipped cream), but if you generally prefer a milder chocolate taste, add the sugar.

Place a mixing bowl on top of another slightly larger bowl filled with ice and cold water.  The bottom of the top bowl should touch the ice.  Set aside.

Put chocolate and water (and sugar if usuing) in a medium pan over medium heat.  Melt chocolate, stirring occasionally.

Once melted, pour the chocolate into the bowl sitting on top of the ice and begin whisking.  Whisk constantly until mousse begins to thicken, 2-3 minutes.  Be careful not to overwhisk as the chocolate can become grainy.  (If this happens, just remelt the chocolate over medium heat and pour back into the mixing bowl)

Divide into four ramekins cups and serve immediately.  Or, you can let mousse set up in the fridge for 30 minutes to an hour if you prefer a slightly thicker, chilled mousse.

You can store any left over mousse covered in the fridge for up to 3 days.