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1
Preheat oven to 325 F, position rack in lower third of the oven.
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2
Start a kettle of water to have boiled for later.
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3
Put the chocolate and liquid(s) of choice in a heat proof bowl, and place over a pot of barely simmering water.
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4
Stir frequently and just before it is all melted, remove from the heat, continuing to stir until completely melted.
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5
Beat the eggs with the sugar on low until blended then beat on high for 3-4 min, until eggs resemble a softly whipped cream.
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6
Fold 1/4 of the egg mixture into the chocolate, stopping before it is completely mixed. Then fold in 1/2 of the remaining egg mixture, stopping before completely mixed. Then fold the rest of the egg mixture just until you get an even colour.
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7
Divide into 6-8 ramekins (if need be this is where you can place in the fridge for up to 24 hours before baking).
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8
Set them in a large baking pan and place in the oven. Poor boiling water into the pan until it reaches 1/2 way up the sides of the ramekins.
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9
Bake until the centre of the mousse reaches 155 F, if you don't have and oven proof thermometer bake for 14-16 minute.
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10
Allow 10 minutes for mousse to sit, after removing from the oven.
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11
You can play around with the flavours and texture of this mousse by changing the liquid used. Try using 1/4 cup of milk or coffee instead of the water, or you can use 1/2 a cup of cream instead of the water.
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12
I usually use my favourite bar of dark chocolate instead of the bittersweet chocolate, for an even more delicious flavour.
