Two ridiculously easy chocolate recipes

Now I haven't actually tried either of these recipes, but they come very well recommended. Anyway they are so ridiculously easy that I want to share (and save) them.

Nothing But Chocolate Mousse
Original recipe by Hervé This as reported by Kristen Miglore 
Ingredients:

3/4 c (6 ounces) water
8 oz. chocolate (something good)
ice cubes
whipped cream for topping (if you want)

Put water and chocolate in saucepan and melt on medium-low heat. Whisk until melted into a smooth sauce (don't boil).
Set pan in boil of ice and whisk until it starts to thicken. Go to the original post for pictures.
Pour into ramekins. Serve immediately or refrigerate.
If the texture is off just remelt it and add a little water to lighten or a little chocolate to thicken and whisk and chill again. If it gets grainy you whisked too long.

Easy Chocolate Ice Cream
From Cook's Country June/July 2009

Ingredients:

1 t espresso powder
1 T hot water
4 oz. bittersweet chocolate, chopped fine
1/2 c sweetened condensed milk
1/2 t vanilla
Pinch salt
1 1/4 c heavy cream, cold

In glass bowl mix espresso powder with hot water, let dissolve. Add condensed milk and chocolate. Microwave until chocolate is melted, 30 seconds then stir every 10 seconds until smooth. Add vanilla and salt and let cool. 

Whip cream to soft peaks. Whisk 1/3 of cream into cooled chocolate mixture. Fold remaining cream into chocolate. Freeze until firm, at least 6 hours. Use a sealed container to avoid freezer odors. 

Eat it.