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Chocolate Mousse Supreme


8 oz bittersweet chocolate, chop
2 tbsp brandy -or- cognac
6 tbsp water
2 tbsp unsalted butter, room temp
3 large egg yolks
2 tbsp sugar
1 1/4 cup whipping cream, well chilled

Combine chocolate, brandy and 2 tbls water in medium bowl and set over
nearly simmering water. Stir until smooth. Remove from water. Stir in
butter until blended. Let cool. Whisk egg yolks with sugar and
remaining 4 tbls water in small metal bowl. Set bowl in pan of nearly
simmering water. Heat, whisking constantly, until mixture reaches
160~ on instant-read or candy thermometer, about l minute.
Immediately remove from water and whisk until cool. Stir into
chocolate mixture. Whip cream in large, chilled bowl until nearly
stiff. Gently fold into chocolate mixture. Divide mousse among 6 or 7
ramekins or dessert glasses. Cover and refrigerate 3 hours before


Servings: 6



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