Ingredients

• 8 ounces bittersweet chocolate, chopped
• 1 ½ cups heavy whipping cream, chilled
• 3 tablespoons water
• 3 large egg yolks
• ¼ cup sugar
• 2 tablespoons dark rum (optional)

Instructions

1. Melt chocolate in a double boiler, stirring occasionally until smooth.
2. Set aside and cool to room temperature.
3. In a medium bowl with a handheld mixer (or stand mixer fitted with a whip attachment), whip the cream until it hold soft peaks. Reserve in the refrigerator.
4. While the chocolate is cooling, in a large mixing bowl, combine the water, egg yolks and sugar.
5. Place that bowl over the double boiler and cook, whisking constantly until the mixture is foamy and has reached 160 degrees on a thermometer, 5 to 6 minutes.
6. Remove the bowl from the double boiler and, using a handheld mixer or stand mixer fitted with a whip attachment, whip the mixture until thickened and the bowl is cool to the touch, about 3 minutes.
7. Fold the cooled chocolate and rum, if using, into the egg mixture to combine.
8. Gently fold the whipped cream into the chocolate mixture in three additions, taking care to only mix enough to combine the ingredients.
9. Pipe or portion the mousse into on large or four individual serving dishes and refrigerate for at least 1 hour (and up to overnight) before serving.