Chocolate Mousse 13 Recipe

Chill a medium metal bowl and beaters. Pour cream into a bowl and whip until stiff peaks form (don't over whip), set aside. Bring water and sugar to a boil. Continue to boil 3 minutes. Pour mixture into a blender with chocolate chips. Blend on low for 20 seconds. Add egg yolks and blend another 15 seconds. Carefully fold chocolate mixture into the cream. Be careful not to deflate the cream. Transfer to an air tight container and freeze for 1 day (no less than 10 hours). To serve, thaw and mix until smooth. Spoon into bowls and allow time to set. Mousse will stiffen the longer it rests. Add toppings if desired.