Chocolate Mousse Pudding - weight Bittersweet Chocolate

Method

• Place a medium bowl in the refrigerator, we'll need a chilled bowl later!
• Chop the chocolate coarsely with a knife. Place the chocolate pieces in a saucepan and set it over another pot with about an inch of simmering water in the bottom. Cover the pot containing the chocolate.
• Meanwhile, put the egg yolks in a saucepan and add the water. Place the saucepan over very low heat while whisking vigorously. When the yolks thicken slightly, remove the saucepan from the heat.
• Check the chocolate. When it is melted, remove it from the heat and stir well with a whisk. Add the melted chocolate to the egg mixture and blend thoroughly. Scrape the mixture into a large mixing bowl.
• With a handheld electric mixer, beat the chilled cream in the chilled bowl until it forms soft peaks, adding 2 tablespoons of the sugar toward the end. Fold this into the chocolate mixture.
• Thoroughly wash and dry both the bowl and the mixer to remove cream before proceeding. Using the electric mixer, beat the egg whites in the clean bowl until they form soft peaks. Beat in the remaining 4 tablespoons of sugar and continue beating until the egg whites form stiff peaks. Fold this into the chocolate mixture.
• Spoon the mousse pudding into a serving bowl and chill thoroughly before serving. Add your garnish of choice, and enjoy!