Water and Chocolate Chocolate Mousse

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From Hervé This ([interview https://www.nature.com/news/2008/080325/full/news.2008.689.html]): "I invented chocolate Chantilly — how to make a chocolate mousse without eggs, just foaming the chocolate. I was very proud, I got prizes for that. Later I discovered you can make the same with butter, foie gras, or even olive oil, so the invention is nothing [big in itself].

I invented shallot aioli [a mayonnaise-like emulsion usually made with garlic]. Later, I realised that if you grind any plant or animal sample with oil you can make an emulsion. So the number of types of aioli is infinite."

Barebones [recipe https://www.nature.com/news/2008/080325/full/news.2008.689/box/1.html].