Chocolate Mousse Supreme

• 8 oz. bittersweet chocolate, chopped
• 2 tbsp. Brandy
• Cognac
• 6 tbsp. water
• 2 tbsp. unsalted butter, room temperature
• 3 egg yolks
• 2 tbsp. sugar
• 1-1/4 cup whipping cream, well chilled

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

bittersweet chocolate, brandy, cognac, water, unsalted butter, egg yolks, sugar, whipping cream

Taken from www.foodgeeks.com/recipes/1888 (may not work)