Steps

1. Finely break 100g Chocolate (for dark chocolate) into a heatproof bowl.
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2. Add 70ml Water (for dark chocolate).
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3. Heat in the microwave at 600W for 1 minute without covering to melt the chocolate.
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4. After heating, mix well with a whisk to completely melt the chocolate. (Key Tip!) If there are unmelted bits, heat for an additional 10-20 seconds, or melt over a double boiler.
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5. Place the chocolate bowl over a bowl of ice water and mix with a whisk until it thickens to a pourable consistency, with slight streaks remaining (approx. 4 minutes). (Key Tip!) Overmixing will make it too firm when chilled in the refrigerator, so it's recommended to finish with a slightly looser consistency. A hand mixer can be used if whisking manually is too difficult, but be careful not to over-thicken.
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6. Remove from the ice bath and pour the dark chocolate mousse into your preferred containers.
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7. Gently tap the containers on the counter to level the surface.
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8. Cover with plastic wrap and chill in the refrigerator for 1-2 hours until set.
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9. Finely break 50g Chocolate (for high cacao) into a heatproof bowl.
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10. Add 50ml Water (for high cacao).
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11. Heat in the microwave at 600W for 50 seconds without covering to melt the chocolate.
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12. After heating, mix well with a whisk to completely melt the chocolate. (Key Tip!) If there are unmelted bits, heat for an additional time or melt over a double boiler.
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13. Place the chocolate bowl over a bowl of ice water and mix with a whisk until it becomes mousse-like (approx. 2.5 minutes). (Key Tip!) It will be glossy at first, but the indication of mousse-like consistency is when the color becomes lighter and the texture is matte. High cacao chocolate tends to firm up quickly, so if you prefer a softer texture, increase the water by 10ml.
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14. Remove from the ice bath and pour the high cacao chocolate mousse into your preferred containers.
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15. Gently tap the containers on the counter to level the surface.
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16. Cover with plastic wrap and chill in the refrigerator for 1-2 hours until set.
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17. Dust with cocoa powder as desired and serve.
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