Serves 6 to 8
The French answer to chocolate pudding is undoubtedly chocolate mousse. This one is extra rich with egg yolks and cream.
In a microwave or double boiler, heat chocolate, 1/4 cup of the water, and butter until the chocolate and butter are melted. Cool for 10 minutes.
In a small heavy saucepan, whisk egg yolks, sugar, and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F (70 degrees C), about 1 to 2 minutes.
Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5 to 10 minutes.
Fold in whipped cream. Spoon into dessert dishes.
Refrigerate for 4 hours or overnight.