Heavenly Chocolate Mousse

1. Place chocolate in a microwave safe bowl with the butter. Carefully melt chocolate by microwaving for 20 seconds, then removing it from the microwave and stirring. Repeat for additional 20 second heat increments until most of chocolate is melted.Continue stirring until completely melted. Set aside.
2. Put whipping cream into a bowl and use an electric mixer to whip it into stiff peaks, set aside
3. Whisk together egg yolks, sugar and water in the top of a double boiler. Place over it simmering
water. Whisk continuously until temperature reaches 160 F or yolks thicken and coat the back of a
spoon. Remove from top portion of the double boiler and place it on top of a bowl of ice to stop the cooking. Allow to cool for 5 minutes. Pass egg mixture into a bowl through strainer to remove any yucky cooked egg bits. In a large bowl, mix together the egg and chocolate until completely incorporated. Fold in whipped cream.
4. Spoon into bowls and chill for at least 4 hours before serving (if you can stand to wait).