Chocolate Chantilly Cream

Break the chocolate into pieces, place in a saucepan, and melt over low heat, stirring to prevent burning.

As soon as it is completely melted, turn off the heat and, while continuing to stir, add the water.

If the chocolate fails to incorporate the water, return the saucepan to low heat and keep stirring until you get a smooth, creamy hot chocolate.

Pour the chocolate into a metal bowl, which should be placed inside a larger bowl two-thirds filled with ice.

While the mixture cools, whisk it vigorously to aerate the chocolate with air bubbles until it reaches the desired consistency.