Most chocolate mousse recipes take a custard or pudding and try and lighten it. Even the ones without egg yolks that use only cream or even the genius recipe that uses only water still have a heavier pudding like consistency to them. I learned this recipe from my Mom. So it was my only concept of chocolate mousse for many years. When my Mom described it to me the first time She served it She said to imagine melting a chocolate bar and then blowing bubbles into it until it was one big bubble of chocolate and air. This is what I always thought chocolate mousse should taste like.

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