Chocolate mousse

Ingredients:

2 -ounce semisweet baking chocolate, coarsely chopped

1/2 cup water, divided use

2 tablespoons butter

2 large egg yolks

6 tablespoons granulated sugar

1 1/4 cups heavy cream, whipped

1 Tsp Vanilla extract

1 Tbsp Instant coffee

For Garnishing:

Redi whipp whipping cream

Chocolate fudge sauce

Chocolate hazelnut Piourette

Method:

Whipp the cream as follows:

Begin with thoroughly chilled cream. Chill mixing bowl and beaters. Add 2 tablespoons of sugar and Vanilla extract while whipping cream. Cream is whipped when soft peaks form.
Mousse:
In a double boiler, heat chocolate, 1/4 cup water,Granulated coffee and butter until the chocolate and butter are melted. Cool for 10 minutes.
In a small heavy saucepan, whisk egg yolks, sugar and remaining water.
Cook and stir over low heat until mixture reaches 160*F (70*C), about 1 to 2 minutes.
Remove from the heat; whisk in chocolate mixture. Set saucepan on ice and stir until cooled, about 5 to 10 minutes.Fold in whipped cream. Spoon into dessert dishes.
Refrigerate for 4 hours or overnight.
Befor serving Top the mousse with whipped cream, fudge sauce and a broke pioutette cookie.