6 oz. bittersweet or semisweet chocolate, cut into small pieces
1 1/2 cups LDF whipping cream
3 large egg yolks
1/3 cup granulated white sugar
1/4 cup water
Garnish: fresh raspberries, shaved chocolate

Chocolate Mousse: In a medium-sized stainless steel bowl, set over a saucepan of simmering water, melt the chocolate. Set aside, but keep the bowl over the warm water, so the chocolate will stay slightly warm. In the bowl of an electric mixer (or with a hand mixer), whip the heavy cream until soft peaks form. Refrigerate, covered, until needed. Place the egg yolks in a large heat-proof bowl and set aside.

In a small saucepan, combine the sugar and water and bring to a boil. Boil until the sugar dissolves – a minute or two. This produces sugar syrup. Then, whisking constantly, pour the boiling syrup over the egg yolks. Set the bowl over a pan of simmering water and whisk the mixture constantly (use a hand mixer on low speed) until the mixture is thick and light in color. This mixture should be hot to the touch. (About 10 minutes)

Remove the bowl from the heat and, working quickly, and scrape the egg mixture into a clean large bowl of your electric mixer. On medium speed (or with a hand mixer) beat until the volume has doubled and the bottom of the bowl becomes completely cool to the touch. Turn speed to low, and beat in the warm melted chocolate until well combined. Fold in half the reserved whipped cream and then fold in the remaining cream.

The mixture should resemble softly whipped cream. This can be used immediately or refrigerated, covered, until needed. If the mixture seems a little runny, the chocolate may have been too warm, but after refrigerating for an hour or so, it will firm up.

Can be made and refrigerate a day ahead of time. Serve in long-stemmed wine glasses and garnish with shaved chocolate and raspberries for flair! Makes about 3 cups; 4-6 servings or it is enough to fill one 9-inch layer cake.

From Mooo News, February 2008