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1
Heat 2 inches of water in the bottom of a double boiler over medium-high heat.
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2
In a metal mixer bowl (preferably with a handle), or in the top of the double boiler, whisk the eggs.
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3
Gradually whisk in the sugar and water.
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4
With a portable electric beater, beat the eggs over the boiling water on medium speed for 3 minutes.
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5
Increase the speed to high and beat for 4 more minutes.
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6
The eggs should be very thick and pale.
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7
Make sure to keep the beater moving around the whole bowl to ensure that the eggs do not overcook.
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8
Remove from the heat.
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9
Continue to beat on high speed until the eggs cool, about 6 minutes.
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10
Return the bottom of the double boiler to a low heat.
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11
The water should be hot but not simmering.
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12
Put the chocolate and water in another mixer bowl, or in the top of the double boiler (clean), and place over the hot water.
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13
Allow the chocolate to soften and then stir with a whisk until the chocolate and liquid are smooth.
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14
Remove from the heat and whisk or beat in the softened margarine, 1 tablespoon at a time.
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15
On low, beat the chocolate into the eggs.
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16
Spoon into cups or a container and refrigerate.
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17
To use as a filling, beat the cold mousse until it darkens and becomes less spongy.
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18
Spread or pipe onto dessert.
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19
Out of cup, the mousse will be best if eaten within 3 days.
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20
Stirred down and used as a filling, it can keep up to 1 week.
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21
The stirred down version can be frozen for up to 3 months.
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22
Defrost in the microwave on the lowest setting.
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23
Heat in 10-second bursts, stirring in between.
