A Good and Simple Chocolate Mousse For years, chocolate mousse was off the menu in our house. My husband Daniel doesn't eat cream or milk, which pretty much meant than unless I wanted to substitute tofu or coconut milk (been there, won't be back), that fluffy dessert was something I'd only be eating in restaurants. Then I happened upon a recipe making its way around the Internet that could not be simpler. It was a chocolate mousse made out of just chocolate frothed with water until billowing. No dairy. Just good chocolate flavor. I tried it, using my very best bittersweet 70 percent, and it was brilliant. I ate mine with whipped cream on top, Daniel had his plain. Something important to keep in mind here is that since there are no other ingredients to mask the chocolate, use a good one, preferably with a cacao content of 66 to 72 percent. And in terms of troubleshooting the recipe, if it doesn't thicken after 5 minutes of whisking, stop there, return the mixture to the stove and melt in an ounce more chocolate. Then try again. Lastly, if you're worried about sore biceps on Valentine's Day from all that whisking, you could either use a hand-held electric mixer, or an immersion blender with a whisk attachment. Or make the mousse the day before. It keeps in the fridge for several days. The texture gets slightly thicker, but a quick re-fluff just before serving lightens it back up.