Chocolate Mousse Supreme

• 8 ounces chocolate (semi-sweet) bittersweet, chop
• 2 tablespoons brandy
• 6 tablespoons water
• 2 tablespoons butter unsalted, room temp
• 3 large egg yolks
• 2 tablespoons sugar
• 1 1/4 cups heavy whipping cream well chilled

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

chocolate, brandy, water, butter, egg yolks, sugar, heavy whipping cream well

Taken from recipeland.com/recipe/v/chocolate-mousse-supreme-38759 (may not work)