Chocolate Mousse

UNSWEETENED CHOCOLATE  4 oz..
SEMI-SWEET CHOCOLATE  38 oz.
BUTTER  8 oz.
YOLKS  8 oz.
SUGAR  8 oz.
WHITES  12 oz.
SUGAR  12 oz.
HEAVY CREAM  2#
VANILLA EXTRACT  .5 oz.

 METHOD:

1) Melt chocolates over simmering water bath. Add butter and stir till melted. Keep warm around 100F.

2) Combine yolks and sugar and heat over a water bath stirring till 110F. Then whip on a mixer until light and thick. (ribbon stage)

3) Prepare a Swiss Meringue, by combining whites and sugar in a Hobart bowl, heat over a water bath till a 110F degrees. Then whip until firm peaks are reached.

4) Whip the heavy cream and vanilla extract to soft peaks and reserve in the refrigerator.

5) Quickly and carefully fold-in the yolk mixture into the melted chocolate, then the Swiss Meringue, and then the whipped cream.

**Variation**

Add 4 oz. of Grand Marnier or liquor.