Method

Place the chocolate, brandy, and water in a heatproof bowl over a pot of hot water. Place over low heat and warm until chocolate has melted. Leave to cool for 5 minutes. Add egg yolks to the cooled chocolate mixture one at a time, beating well with each addition.

In a small clean dry bowl, beat cream until just stiff (do not over beat, or it will turn to butter!!). In another small clean dry bowl, beat egg whites until stiff peaks form. Using a metal spoon, fold cream into chocolate mixture. Immediately fold the egg whites, gently, so as not to knock the air out
Spoon the chocolate mousse into cups or glasses, and place in fridge until set.

Serve with a dollop of Montic Fresh Cream.