Chocolate Mousse with Berries

Directions

Mousse: Melt chocolate in medium bowl over hot water set over low heat.

Stir until smooth.

Remove from water.

Whisk egg yolks with 4 tablespoon sugar and water in a small bowl.

Set bowl in a pan of simmering water.

Heat, whisking constantly, until mixture reaches 160 degrees.

Remove from heat and immediately whip with mixer until cool.

Add chocolate all at once.

Stir until smooth.

Add Kirsch.

Whip cream with remaining 1 tablespoon sugar until stiff.

Fold into chocolate mixture.

Pour mousse in lightly oiled 5-cup ring mold.

Smooth top.

Cover; freeze at least 6 hours until set.

To unmold mousse, rinse metal spatula with very hot water, dry quickly and run spatula around rings outer edge and center.

Dip mold into tepid water to come halfway up its side for 5 seconds.

Set platter on top of mold.

Quickly invert mold and platter.

Shake gently downward.

Carefully lift up mold.

Smooth top of mousse with spatula.

Freeze 5 minutes.

Garnish: Reserve 8 whole berries.

Quarter remaining berries lengthwise; mix with kirsch and 1 tablespoon sugar.

Spoon into center of mousse.

Whip cream with 1 tablespoon sugar; spoon around dessert.

Garnish with whole berries.