Chocolate Mousse

• 1/2 lb sweet chocolate (or 8 oz semi, 4 oz sweet)
• 6 large eggs, separated (less white)
• 3 tbsp water
• 1/4 cup sweet liqueur
• 2 cups heavy cream
• 6 tbsp sugar

1. Chop and melt chocolate.
2. Put the yolks in a heavy saucepan and add the water. Place the pan over very low heat, beating vigorously and constantly with a wire whisk. Once the yolks start to thicken, add the liqueur, beating constantly. Cook until the sauce achieves the quality of a hollandaise or sabayon. Remove from heat. (Get sabayon out of pan fast. Anything sticking to the pot is scrambled eggs; don't use it.) Add the melted chocolate to the sauce and fold it in. Scrape the sauce into a mixing bowl.
3. Beat the cream until stiff, adding 2 tablespoons of the sugar towards the end of beating. Fold this into the chocolate mixture. Beat the whites until soft peaks begin to form. Beat in the remaining sugar and continue beating until stiff. Fold this into the mousse. Chill until ready to serve.

sweet chocolate, eggs, water, ubc, heavy cream, sugar

Taken from www.epicurious.com/recipes/member/views/chocolate-mousse-50024693 (may not work)