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See Mark Vogels article on Mousse.

10 oz. heavy cream
3 large egg yolks
Half cup sugar
2 tablespoons water
8 oz. bittersweet chocolate
2 tablespoons unsalted butter

Whip the heavy cream to soft peaks. 

In a separate bowl whisk the eggs. 

Combine the sugar and water in a saucepan and bring to a boil for one minute. 

Slowly pour the sugar mixture over the yolks, constantly whisking, and beat mixture again.

Melt the chocolate and butter in a stainless steel bowl placed on top of a saucepan of simmering water

Remove the bowl from the heat and let cool until just warm.

Fold in the egg mixture and then the whipped cream into the chocolate. 

Refrigerate the mousse until set, about two hours.

Serve in a martini glass with a dollop of whipped cream and a mint leaf for garnish.


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