Instructions: 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 170 degrees 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- by 9- by 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.

This recipe yields 6 servings.

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