Dark Chocolate Mousse with Chocolate Shell and Fresh Berries

Ingredients:

6 1/3 ounces egg yolk
5 1/4 ounces sugar
10 1/2 ounces water
2 1/2 pounds dark chocolate
33 ounces heavy cream
2 cups fresh berries, such as raspberries or blueberries
1/2 cup powdered sugar
Vegetable oil cooking spray
5 medium balloons
Method:
Mousse
Whip egg yolks until light in color. Boil water and sugar until sugar has dissolved and temperature is 290 degrees. Meanwhile, melt 14.85 ounces of chocolate using a double boiler. Set aside remaining chocolate for shell assembly. Slowly add sugar water to egg yolks. Add melted chocolate to egg and water mixture. Add 1/3 of the heavy cream. Using a spatula, fold in remaining heavy cream. Let rest for 3 hours.

Chocolate Shell

Melt remaining chocolate using double boiler. Blow up 5 balloons to the size of your fist. Spray balloons with cooking spray. Holding the knotted end of the balloon, dip in melted chocolate, leaving at least 4 inches of the balloon free of chocolate. Freeze treated balloons for 1 hour. Remove from freezer and cut a slit in balloon to empty air and slowly pull balloon from shell.

To serve, fill cups with mousse, add fresh berries, and sprinkle with powdered sugar.

Makes 6-10 servings