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1
Melt chocolate over simmering water of a water bath.
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2
Whip egg yolks with 1/3 cup powdered sugar until pale and airy, place whipped yolks in medium sized bowl.
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3
Add warm melted chocolate and fold until just mixed.
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4
Wash bowl and wipe thoroughly.
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5
Dissolve 1/3 cup granulated sugar and 1/4 cup water in small pot, bring to a boil, cook to 230 degrees on a candy thermometer.
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6
While sugar is boiling slowly whip whites to soft peak.
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7
When sugar is ready, slowly pour into whites while beating at a medium speed in a steady stream.
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8
Continue to whip until stiff peaks form.
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9
Remove whites, spoon whites on top of yolks but do not fold in.
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10
Whip cream and 1/3 cup powdered sugar until medium stiff peak, now fold in whites until just mixed.
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11
Add cream and fold until incorporated, do not over fold.
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12
Store in refrigerator until ready to use (should be used as soon as possible).
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13
Melt chocolate hot, over double broiler (do not burn chocolate), heat until it is warm to the touch.
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14
Whip cream until very soft peaks form (lines show in slightly whipped cream).
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15
Very, very quickly add chocolate to cream and fold in, mixture may look broken but keep folding until everything is smooth, but do not overmix.
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16
Place in bowl, cover and refrigerate until set.
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17
To serve, place the two mousses in composition to contrast each other.
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18
Garnish with berries and crisp a cookie, if desired
