12 minutes

Bittersweet chocolate (at least 70% cocoa) , 9,75 Oz
Water, 9,2 Oz
Sugar (optional), 4 Tablespoons


Put coarsely chopped chocolate and water in a pan over medium heat. Add sugar if you want and melt the chocolate, stirring occasionally.
Prepare two mixing bowls: a large bowl, filled with ice and cold water, and a smaller mixing bowl to put on top of the other, on the ice.
Pour the chocolate into the smaller bowl and begin whisking.  Whisk constantly until soft cream begins to thicken (5 minutes).
Put the mousse into six cups, you can eat it immediately or store it in the fridge up to 3 days.

Be careful not to over whisk the chocolate, it can become grainy. If it happens, start again to melt the chocolate on the heat.

Thanks to: Kitty’s Kitchen