1-1/4 cup heavy cream, 3 large egg yolks, ½ cup sugar, 2 Tbsp water, 8 oz bittersweet chocolate ( i use the semi-sweet), 2 Tbsp unsalted butter.
In a bowl, whip the heavy cream to soft peaks, not too stiff.
In a large bowl, using a hand-held mixer, whisk the eggs until thick, about two minutes.
Combine the sugar and water and bring to a boil for one minute. Pour the sugar mixture over the yolks and beat mixture again.
In a bowl set over a saucepan of simmering water (the water should not touch the bottom of the bowl), met the chocolate and butter, stirring occasionally. Remove the bowl from the heat and let cool until just warm. Fold in the egg mixture and whipped cream into the chocolate mixture until just combined. Refrigerate the mousse until set, about two hours (we did this in six individual serving dishes)
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