100g of dark chocolate
2 T of cream
1 pinch of caster sugar
Enough agar agar dissolved in water and sugar to set (depends on whether you use powder, sticks, etc) (around 2 C of agar agar water)
Make a ganache by melt the chocolate over a double boiler and add cream and sugar.
Add the agar agar, stir (still over the double boiler) to combine.
Set in the fridge.
It's kind of like a jellied mousse. Though a bit dull on it's own (if nicely dull, like a stable relationship with someone that isn't on ice). I see it being used with other elements, other textures. Moulds would be interesting.