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1
In a medium stainless steel bowl, combine the chocolate and the milk.
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2
Set the bowl in a skillet of barely simmering water and stir until the chocolate is nearly melted.
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3
Remove the bowl from the skillet and stir until completely melted.
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4
Stir in the brandy.
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5
Keep the skillet of water at a bare simmer.
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6
In another heatproof bowl, whisk the eggs with 1/4 cup of the sugar and the water until blended.
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7
Set the bowl in the skillet and stir gently and thoroughly, scraping the bottom frequently, until an instant-read thermometer inserted in the eggs registers 160.
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8
Remove the bowl from the skillet.
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9
Beat the eggs at high speed to the consistency of softly whipped cream, about 4 minutes.
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10
Fold one-fourth of the egg mixture into the melted chocolate, then fold the 2 mixtures together until no streaks remain.
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11
Pour the mousse into eight 1/2-cup bowls; refrigerate until chilled.
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12
Meanwhile, in a small saucepan, boil the cream with 2 tablespoons of the cocoa nibs.
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13
Remove from the heat, cover and let stand for 20 minutes.
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14
Strain into a bowl and refrigerate until very cold.
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15
Add the remaining 1 tablespoon of sugar to the cream and beat to soft peaks.
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16
Spoon a dollop of the cream on top of each mousse, garnish with cocoa nibs and serve.
