CHOCOLATE MOUSSE

• 8 ounces chocolate, coarsely chopped or bits (semisweet or milk, your choice)
• 1/4 cup water (or brewed coffee)
• 2 tablespoons butter (no substitutes)
• Optional: 1/2 to 1 tsp vanilla, coffee, or other flavoring
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• 3 egg yolks
• 1/4 cup water, half & half, or heavy cream
• 2 tablespoons sugar
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• 1 1/4 cups whipping cream, whipped

Additional whipping cream, whipped and lightly sweetened, for garnish, if desired

In a microwave or double boiler, heat chocolate, 1/4 cup water (or half & half or cream) and butter until the chocolate and butter are melted. Cool.

Combine egg yolks, sugar, and remaining water in a small heavy saucepan. Cook over low heat, stirring constantly until mixture reaches 160 degrees F, about 1-2 minutes. 

Remove from the heat; whisk into cooled chocolate mixture. Chill until cooled. 

Fold in whipped cream. 

Spoon into dessert dishes. Refrigerate for 4 hours or overnight.