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In a double boiler, heat chocolate until melted, about 15 minutes. Once melted, remove the bowl from the pot and let cool until warm to the touch, about 15 minutes.
In a separate bowl, whip cream to a very soft peak.
With a rubber spatula, gently fold cream into the warm chocolate until fully incorporated. Reserve at room temperature.
Scoop two quenelles of chocolate mousse onto a plate and garnish with whatever you like (fresh fruit, for example).