| 1 | Melt the chocolate in a double boiler over medium-low heat. |
| 2 | It"s a good idea to stand over the chocolate while it"s melting and stir until it has melted completely; take it off the heat immediately. |
| 3 | whip the cream and set aside. |
| 4 | pour the brandy and hot water slowly into a bowl with the egg yolks, whisking briskly as you go until completely mixed. |
| 5 | Whisk in the melted chocolate. |
| 6 | Keep whisking even after the mixture is completely combined; this will help cool the chocolate. |
| 7 | whip the egg whites and the sugar, adding the vanilla as you beat, until peaking but not dry. |
| 8 | Fold the egg-white meringue into the chocolate mixture carefully with a wooden spoon. |
| 9 | Fold in the whipped cream. |
| 10 | This is the most critical part of the recipe. |
| 11 | The key to a great chocolate mousse is incorporating cooled chocolate into whipped cream. |
| 12 | The chocolate must be cool to the touch or the cream will separate. |
| 13 | Lightly blend the two mixtures until uniform. |
| 14 | the mousse is actually at its best texture as soon as mixed. |
| 15 | the times-picayune, december 22, 1994 |
