Great Chocolate Mousse

Instructions

1. 1. Over double boiler melt butter and chocolate, stirring occasionally.
2. 2. In a separate bowl combine yolks and water. I wait to add the powdered sugar until I'm ready to add the chocolate so the sugar doesn't start to "cook" the yolks.
3. 3. When the chocolate is half melted start whipping heavy cream in 5 qt k.a. bowl and let whip to soft peaks.
4. 4. Let chocolate and butter mixture cool slightly. Now I add the powdered sugar to the yolk/water mixture and whisk to combine. Now temper (add slowly) the chocolate into the yolk mixture and whisk to combine each addition.
5. 5. Add chocolate mixture to the whipped cream by folding the chocolate into the cream gently -- you don't want to lose too much air/volume in the cream
6. 6. In a different mixing bowl - clean from any grease- add egg whites and whip until foamy, then add granulated sugar and whip to soft peaks.
7. 7. Add whipped whites to chocolate/cream mixture by folding in. Add whites in 3rds, taking care not to lose too much air/volume.
8. If not using to fill cakes from the suggestions below, refrigerate overnight until ready to use.
9. If using for cakes a great way to use is as follows:
10. *line your cake pan with plastic wrap, place cake layer on bottom, then add a layer of freshly made mousse, then add another layer of cake, then mousse, then cake. Place in freezer overnight. Turn out when ready to frost.
11. *Or after lining with plastic wrap, place a thin cake layer on bottom, take sheet cake and cut long strips out and stand up against the sides of the lined cake pan making sure it is a snug fit, pour in mousse to the top and then cover with a thin layer of cake. Freeze over night, turn out when ready to use.
12. *if using for sheet cakes: line sheet pan with plastic wrap, pour in mousse and refrigerate overnight. Turn out onto sheet cake when ready to fill or follow steps above if you have a high wall sheet pan.
13. *If refrigerated overnight it is pipe-able the next day