“Like other emulsions (vinaigrette, aioli), it works as if by magic. As you whisk, microscopic bits of water get suspended in the fat, thickening it and making it seem creamier. Then still more air is whipped into it and the cooling chocolate crystallizes around the air bubbles to make a remarkably stable foam, a.k.a. mousse.” (how to and whip cream too)

Always a simple and elegant dessert. Put down your microbrew and consider impressing that special someone with this light and fluffy fair

http://shine.yahoo.com/shine-food/genius-recipe-two-ingredient-chocolate-mousse-173200947.html?_sr=1