Chocolate chantilly update: Hell yes, it works.
I used unfancy chocolate chips, and subsituted ¼ cup of water with Amaretto. One whisk attachment in a handheld mixer, varying between speeds 1 and 3 out of 10, took about five minutes to make this insane concoction so thick it defies gravity. And eating it is like eating a big thick cloud made of chocolate—it’s dense, but so airy! In the bowl is about a fourth of the whole recipe’s worth, which I could not finish over two days, because it’s super-rich.
Seriously, 10 minutes of work and you’ll never use tofu for mousse again. Make it!