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1
In a medium stainless-steel bowl, combine the egg yolks with 1/4 cup of the sugar and the Cognac.
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2
Set the bowl over a medium saucepan of simmering water.
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3
Using a handheld electric mixer, whisk the mixture constantly at medium speed until pale yellow and thick, about 4 minutes.
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4
Remove the bowl from the pan once in a while, whisking all the time, so the mixture doesn't get too hot.
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5
Remove the bowl from the saucepan, still whisking, and add the chopped chocolate, butter and salt.
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6
Set the bowl over the water and stir, using a wooden spoon or a heatproof spatula, over low heat until the butter and chocolate are melted.
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7
Remove the bowl from the heat and let the chocolate mixture cool to room temperature, stirring often.
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8
Refrigerate until slightly chilled, about 20 minutes.
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9
In a medium stainless-steel bowl, whip the cream with the remaining 1 teaspoon of sugar until the cream holds soft peaks.
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10
Using a rubber spatula, blend one-third of the cream into the chocolate mixture to lighten it, then carefully fold in the remaining cream until blended.
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11
Cover and refrigerate the mousse until firm, at least 2 hours.
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12
Spoon 1/3 cup of the mousse onto each plate.
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13
Set 2 apricot halves next to the mousse and shave some chocolate over each servings.
