8 oz Bittersweet chocolate; chop
2 tb Brandy -OR- Cognac
6 tb Water
2 tb Unsalted butter; room temp
3 lg Egg yolks
2 tb Sugar
1 1/4 c  Whipping cream; well chilled

Combine chocolate, brandy and 2 tbls water in medium
bowl and set over nearly simmering water. Stir until
smooth. Remove from water. Stir in butter until
blended. Let cool. Whisk egg yolks with sugar and
remaining 4 tbls water in small metal bowl. Set bowl
in pan of nearly simmering water. Heat, whisking
constantly, until mixture reaches 160~ on instant-read
or candy thermometer, about l minute. Immediately
remove from water and whisk until cool. Stir into
chocolate mixture. Whip cream in large, chilled bowl
until nearly stiff. Gently fold into chocolate
mixture. Divide mousse among 6 or 7 ramekins or
dessert glasses. Cover and refrigerate 3 hours before
serving.