Melt together in double boiler over hot not simmering water and stir until smooth, remove from heat and cool test a small amount you want temp warm to touch on your bottom lip.
4 1/2 oz chocolate
2 Tbsp butter
2 Tbsp water
Whip until soft peaks form and put in refrigerator
1 Cup heavy whipping cream
Break and seperate into dfferent bowls
3 eggs
Whip the egg whites until foamy and beginning to hold their shape. Sprinkle in sugar and beat until soft peaks form. When the chocolate has cooled enough add the egg yolks and gently stir in 1/3 of the cream then fold in 1/2 the egg whitesuntil just incorporated then fold in the rest of the whites and finally the remaining cream. Spoon into desired dessert dishes or spread on your favorite cake and place in refrigerator to fully set.
Mousse can keep in the refrigerator for 1 day.
