Chocolate Chantilly--is chocolate off topic?

just reporting back on this new found (to me) method. we tried making this tuesday evening. used 70% cocoa block of chocolate and water. rough chopped the block, added to pot of regular temp tap water. on the stove stirring with a spoon or spatula til the chocolate melted. then pour into a bowl sitting in another bowl of iced water (had that chilling as the chocolate was being melted). using the electric hand mixer, mixed on high til i could see it start to thicken. lowered speed and watched carefully so as not to overwhip it. if by chance the whole thing splits, return it to the heat and stir til it again amalgamates. once whipped to mousse consistency, put it into the fridge til ready to use or eat it now. we had ours on grilled pears. unfortunately dh did the dishing up and my pear was too hot so the chocolate melted, more like chocolate sauce when i got it. tho i did have a wee bit still in mousse mode. a couple of leftover tablespoons worth went on a plain cookie for morning tea on wednesday. :) it was delicious, no fat, no sugar, low calorie, did i mention delicious and so easy to make. we'll do it again for sure over various fruits. cheers, j.