Lina made this mousse last week based on a recipe in allrecipes.com.  It was easy to make and tasty.  It took about 1-1/2 hours in total, most of which was chilling time.  The quantities below are for 4 servings.

3.5 oz. dark chocolate (ideal is 62@ cacao)

1 Tbs. unsalted butter

2 large egg yolks

1 Tbs. sugar

¼ cup water

1 tiny pinch salt

½ cup chilled heavy whipping cream

Additional whipped cream for garnish

Break up or chop the chocolate into small pieces.  Put in a small bowl with the butter.

Put the egg yolks, sugar, water, and salt in a metal mixing bowl.  Cook over medium-low heat, whisking frequently, until the mixture is thick, foamy, and hot to the touch (145-150 degrees F.)  Mix in the chocolate and butter and whisk until all the chocolate is melted.  Remove from the heat.

Whisk the chocolate mixture from time to time while the mixture cools to just above room temperature.  The sweet spot is for the mixture to be warm enough to be pliable but cool enough to not melt the whipped cream which will be added to it.

While the chocolate mixture is cooling, whip the chilled cream until stiff peaks form.

When the chocolate mixture is at the right temperature, fold about 1/3 of it into the whipped cream.  Gently fold in the rest of the chocolate, trying not to deflate the whipped cream.

Transfer into 4 serving dishes, wrap with plastic, and chill for at least an hour.  Serve with a garnish of whipped cream.

Options – Part of the water could be replaced with cold coffee (~ 2 Tbs.) or rum (~1 Tbs.).