1994 CAFE NUOVO'S CHOCOLATE MOUSSE

12 egg yolks
1/2 cup sugar
1 pound semisweet or bittersweet chocolate (Bruce Johnstone at Cafe Nuovo uses Callibaut bittersweet or Felchlin semisweet chocolate)
1 pound butter, melted and kept hot
1 quart heavy cream, whipped to soft peaks

Whisk together yolks and sugar in a mixing bowl and set over a pan of simmering water. Whisk until light and foamy and the temperature of the mixture has risen above body temperature. Do not overcook or it will curdle.

Place on mixer with a whip attachment and whip until tripled in volume. Slowly pour in the chocolate and then the hot butter, whipping as you add them.

Remove from mixer and by hand whisk the chocolate mixure into the whipped cream. Pour into molds or serving glasses and chill for 1 1/2 hours. Makes 12 servings.