Chocolate should be heated carefully to prevent it from seizing through overcooking. Melt the chocolate just before you intend to use it, as it's difficult to re-melt it successfully.
-Break the chocolate into small pieces and add to a heatproof bowl.
-Add a little boiling water to a saucepan and heat until simmering.
-Suspend the bowl over the simmering water, but do not allow the base of the bowl to touch the water. Heat the chocolate, stirring regularly, until almost completely melted, then remove from the heat; the residual heat of the bowl will melt any remaining lumps.
How to make chocolate mousse
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