Chocolate Mousse

 

Dark Chocolate Mousse
180 g (6.35 oz) Dark Chocolate
60 ml (2.03 fluid ounces or 1/4 cup) Water
Extra 70 ml (2.37 fluid ounces or 1/4 cup plus 1 teaspoon) Cold Water from the refrigerator

Milk Chocolate Mousse
180 g (6.35 oz) Milk Chocolate
60 ml (2.03 fluid oz or 1/4 cup) Water
Extra 60 ml (2.03 fluid ounces or 1/4 cup) Cold Water from the refrigerator

White Chocolate Mousse
180 g (6.35 oz) White Chocolate
60 ml (2.03 fluid ounces or 1/4 cup) Water
Extra 40 ml (1.35 fluid ounces or 2 tablespoons plus 2 teaspoons) Cold Water from the refrigerator

Place the chocolate of your choice and the 60 ml water into a bowl.
Microwave on high heat on full power for 30 seconds, stir well.
Heat for another 20 seconds and stir again.
The mixture should be smooth with all the chocolate melted.
If you still have solid chocolate give it 10 seconds more in the microwave.
Put the mixture into a plastic bag, seal at the top and flatten.
Place in the freezer for 1 hour.
Flattening it in the bag increases the surface area so it cools down more quickly than it would in the bowl.
Whip the chilled chocolate mixture on high speed using electric mixers until smooth and paler.
Add a little of the cold water at a time.
Pour or pipe into glasses.
Refrigerate for at least 30 minutes and serve.
Super easy!