Frozen Brandy Mousse with Chocolate Sauce - egg yolks

Method

• Whisk yolks, sugar and 1/4 cup water in medium metal bowl to blend.
• Set bowl over saucepan of simmering water (do not let bowl touch water).
• Whisk until mixture registers 170F on candy thermometer, about 4 minutes.
• Remove bowl from over water.
• Using electric mixer, beat mixture until cool and thick, about 6 minutes.
• Using mixer fitted with clean dry beaters, beat cream, brandy, vanilla and nutmeg in large bowl until stiff peaks form.
• Fold cream mixture into yolk mixture.
• Spoon mousse into 13 x 9 x 2-inch glass baking dish.
• Cover mousse and freeze until firm, at least 6 hours or overnight.
• Bring half and half to simmer in medium saucepan.
• Remove from heat.
• Add chocolate; whisk until smooth.
• (Mousse and sauce can be made 3 days ahead.
• Keep mousse frozen.
• Cover sauce and chill; rewarm over low heat.)
• Scoop mousse into parfait glasses.
• Spoon sauce over and serve.