Chocolate Mousse II

Procedure

1. In a round-bottomed stainless-steel bowl, whip the egg yolks until pale.
2. Make a syrup with the sugar and water and boil to 244°F(118°C). Whip the hot syrup into the yolks and continue whipping until cool.
3. Melt the chocolate and fold into the egg mixture.
4. Whip the cream until it forms soft peaks. Whip one-third of the crea