MOST Food: Chocolate Mousse

Ingredients
10 oz bitter or semi-sweet chocolate (320 g)
10 egg yolks
2 whole eggs
4 oz granulated sugar (120 g)
2 cups heavy cream, whipped (480 ml)

Directions:
In a microwave or over a double boiler, melt the chocolate to 130°F (55°C). Hold at this temperature by placing the bowl in a water bath of 135°F (57°C). Set aside.
Place egg yolks, whole eggs and sugar in a mixer bowl over a pan of simmering water. Whisk until the mixture reaches 158°F (70°C) and is thickened.
Place the bowl on the mixer with the whip attachment. Whip until the mixture cools.
Fold 1/3 of the whipped cream into the warm chocolate. Using a balloon whisk gently fold in the remaining cream and whipped mixture. Use immediately.

Plating and garnish instructions
The mousse can be piped into a nice severing bowl or glass and garnished with fresh berries. For a more attractive presentation, cut a piece of acetate just large enough to fit in a 2.5 inch pvc pipe mold. Spread a good quality couverture chocolate in a thin layer on acetate and roll so the chocolate is on the inside and place in pvc pipe. Allow chocolate to set and pipe mouse inside mold and allow several hours to set before unmolding in refrigerator.