La Serre Chocolate Mousse Recipe

In a double boiler, combine chocolate, eggs and 2 1/2 cups of the heavy cream. Stir continuously over low heat until mixture becomes a thick syrup and coats a spoon.

Let cool in refrigerator to room temperature. Stir in the brandy or liqueur, if desired, and transfer to a mixing bowl. Using an electric mixer, beat in remaining cream until fluffy. Refrigerate at least three hours to cool and set.