- Buy one candy bar of the near-3-oz size. Preferably 70% chocolate content (or darker). Mint-flavored is very nice.
- Put ice in a large bowl.
- Put a small bowl inside the large bowl, on the ice.
- Pour water into large bowl so that ice water comes half-way up small bowl's sides.
- Put candy bar in kettle.
- Add 1/3 cup water to kettle with chocolate in it.
- Melt water and chocolate together.
- Pour melted chocolate (and water) into small bowl.
- Whisk like fury.
- Stop whisking when chocolate (and water) is the consistency of soft whipped cream, or thick, home-made chocolate frosting. It shouldn't run off the whisk. (*Edited in to say it shouldn't run off the whisk too much. We've discovered in practice that the amount of chocolate in the bar relative to the amount of Other Ingredients makes a big difference. Orange-flavored Lindt bars don't work at all. But if it's still runny, it may set up quite nicely in the fridge. And if you whip too much and it gets solid on you, you can still eat it, though it will be dry. But you can also scrape it back into the kettle, rewarm it, and try again.)
- Dump out water and melting ice.
- Pour chocolate mousse into small bowls.
- Refrigerate as long as possible until temptation is too great to resist.
- Eat.
Seriously, best mousse ever.