Water and Chocolate Chocolate Mousse
From Hervé This (interview): "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."