The fluffiest, purest chocolate that is so easily flavored.
Ingredients
8 ounces of your favorite chocolate bar, Milk semi sweet, or dark.
6 ounces water or a blend of water and flavor, like a liquer or coffee, just total 6 ounces.
Instructions
Break up or chop the chocolate (chopped melts quicker and easier) and place it in the top of a double boiler, or a microwave safe bowl. Add the water/liquid and warm to melt the chocolate, whisking as it warms. I used the microwave starting at 45 seconds then stirring. Then 30 seconds and stirring/whisking. Then at 20 second intervals, whisking in between. This is a pretty hot microwave. As soon as the chocolate is melted, pour it into a mixing bowl and place into a larger bowl filled with ice. Whisk vigorously for about 5 minutes. I used pretty heavy bowls, so I added water to the ice to help chill my bowl with the chocolate. Keep whisking, your arm will get tired. It will lighten in color and start to thicken. Only let it get as thick as a unthickened pudding (SEE THE VIDEO, IT HELPS) Pour into serving dishes or let it thicken and use it on a COMPLETELY cooled cake.
I used espresso in mine, topped it with whipped cream and chopped chocolate espresso beans.
Recipe by Messin' With Perfection at https://www.messinwithperfection.com/espresso-chocolate-mousse/