Chocolate Mousse

 4 oz Bittersweet chocolate

2/3 Cup sugar

2 eggs room temperature

1 tsp vanilla

5 TBS butter softened

1 Cup heavy cream

1.  Melt the chocolate until smooth.  

2.  In a small saucepan whisk together the sugar and eggs.  Cook over med-low heat whisking constantly until the mixture reaches 160 degrees and has thickened slightly, 4-6 minutes.  Test thickness by dipping a spoon in the mixture. It is ready when you can draw a finger across the back of the spoon and the line holds.

3.  Remove mixture from heat and whisk in the melted chocolate and vanilla.  Let cool until just warm so it won't melt the butter in the next step.

 4.  Beat the butter on med-high until lightly and fluffy 2-3 minutes in another bowl. 

5.  Add cooled chocolate mixture gradually on low speed, then increase to high speed and beat for 5 minutes.  Mixture should be light and fluffy.  

6.  Whip the cream in another bowl on med-high until slightly thickened then turn to high and beat until stiff peaks form.

7.  Fold the whipped cream into the chocolate mixture until no streaks remain.  Do this with a rubber spatula very gently - if you stir morally you will beat all of the air out of the cream.