Bittersweet Chocolate Mousse with Fleur de Sel

• 285 grams bittersweet chocolate (about 10 ounces), roughly chopped, more as needed (see note)
• Fleur de Sel, to taste

1. Create an ice bath in a large bowl using ice and a little cold water.
2. Nestle a smaller bowl in ice bath.
3. Place chocolate and 1 cup water in a small pot and heat over medium.
4. Whisk until mixture is melted and smooth, about 3 to 5 minutes.
5. Immediately pour melted chocolate into the bowl in the ice bath.
6. Vigorously whisk chocolate mixture by hand until thick, 3 to 5 minutes.
7. The chocolate should be fluffy and form a mound when dolloped with the whisk (it should generally have the texture and appearance of mousse).
8. If the mixture does not thicken, add a bit more chopped chocolate and remelt over the heat.
9. Spoon into serving bowls and garnish with fleur de sel.

bittersweet chocolate, fleur de sel

Taken from cooking.nytimes.com/recipes/1014542 (may not work)