Ingredients
8 oz. high quality chocolate (I prefer semi-sweet or dark, but you can use milk)
1/4 C. water
2 Tbsp. butter
3 egg yolks
2-3 Tbsp sugar (less sugar if using semi-sweet or milk chocolate)
1 1/2 C. whipping cream, whipped
Method
Melt chocolate in microwave or double boiler carefully. Set aside. Whisk egg yoks, sugar and water in double boiler. Cook until mixture reaches 160 stirring constantly. Set in ice until cooled. Strain egg mixture through fine mesh strainer to make sure you don't get scrambled eggs in the mousse. Add to chocolate and mix to stir. Fold in whipped cream. Put in serving dishes and let chill at least 4 hours or overnight. Really delicious with fresh raspberries.
Makes about 4 large servings or 6 smaller servings.
