Dark Chocolate Mousse

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8-1 oz squares semisweet chocolate, roughly chopped
3 TBSP butter (no subs on this one)
1/4 cup water

In a double boiler, melt all 3 ingredients together. Cool for 12 mins.

3 egg yolks
2 TBSP sugar
1/4 cup water

In a small saucepan, whisk these 3 ingredients slowly over low heat, for 1 1/2-2 mins. Remove from heat and slowly whisk in the chocolate mixture. Set the pan on some ice to slow the cooking. Cool 10 mins, then whisk in 1 1/4 cups of whipping cream that has been whipped to hold a peak. Spoon into serving dishes, I used shot glasses, perfect serving size! Another trick is to spoon the mixture into a gallon size bag and snip off the end and pipe into your dishes, makes for a easy clean up with edges. Place in the fridge for about 4 hours. Now try to only eat one!!

Note: On the plastic utensil isle, most stores sell these little spoons, perfect for tiny dishes!

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