Title: Soft chocolate mousse and solid chocolate mousse
 Categories: 
      Yield: 4 Servings
 
     10 oz Extra bittersweet chocolate
      4    Eggs, separated
    2/3 c  Powdered sugar
    1/3 c  Granulated sugar
      1 c  Extra heavy cream
      1 tb Blackberry brandy or rum
 
  Melt chocolate over simmering water of a water bath.  Whip egg yolks
  with 1/3 cup powdered sugar until pale and airy, place whipped yolks
  in medium sized bowl.  Add warm melted chocolate and fold until just
  mixed. Wash bowl and wipe thoroughly.  Dissolve 1/3 cup granulated
  sugar and 1/4 cup water in small pot, bring to a boil, cook to 230
  degrees on a candy thermometer. While sugar is boiling slowly whip
  whites to soft peak. When sugar is ready, slowly pour into whites
  while beating at a medium speed in a steady stream.  Continue to whip
  until stiff peaks form. Remove whites, spoon whites on top of yolks
  but do not fold in. Whip cream and 1/3 cup powdered sugar until
  medium stiff peak, now fold in whites until just mixed. Add cream and
  fold until incorporated, do not over fold. Store in refrigerator
  until ready to use (should be used as soon as possible).