Dark Chocolate Mousse

2 ounces granulated sugar

2 ounces water

8 ounces dark chocolate, 65 percent or higher cacao

12 ounces heavy whipping cream

4 egg yolks

On a stove, heat the sugar and water until the sugar is dissolved; set aside and let cool to room temperature.

Melt the chocolate either slowly in the microwave or in a double boiler; set aside.

Combine the sugar/water mixture and egg yolks in a mixing bowl and whip until the mixtures turns pale yellow and forms a soft peak.

In another bowl, whip the cream to a soft peak. Fold the cream and egg yolk mixture together but do not incorporate fully. Add the melted chocolate to this mixture and fold with a rubber spatula until combined. The texture will resemble a thick whipped cream.

To use as a stand-alone dessert: Immediately fill glasses (I prefer martini glasses) and place in refrigerator for at least 3 hours to set. Before serving, top with seasonal fresh fruit and/or your favorite cookie.

To use as a filling: Place in refrigerator for at least 5-6 hours before filling cakes or pastries.

Serves 12 to 14.

Chef Mark Lannie, Arlington Heights