Instructions: Melt chocolate in top of double boiler, SLOWLY, over hot, not boiling water.

Combine water, sugar and vanilla and cook syrup until it reaches 230 degrees
on a candy thermometer. Set syrup aside and let it cool to a warm temperature
around 125 degrees.

Meanwhile, whip the cream until it is stiff and refrigerate it. ( kitchen aid, use whip start on 8 ... increase to 10)

Place egg yolks in mixer bowl and beat them for 1 minute. Slowly ( just a fine line of syrup) start adding warm syrup beating all the while until yolks
are thick and cool...approx 5 minutes. (kitchen aid, use paddle, speed 3)

Slowly beat in the chocolate until it is blended in the yolk mixture.

Slowly beat in the cream until it is thoroughly mixed. (kitchen aid, use paddle...speed2)

Pour mixture into 8 long stem glasses or pretty desert dishes. Chill until firm.

Serves 8

Notes.... This mousse is simple, yet a little tricky. The thing to remember
is that the syrup needs to be warm when beating into the egg yolks. Then beat the yolks until they are cooled.

* If you are useing this at holiday time, it is wonderful served in chocolate boxes, or cups

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