• 8 oz black chocolate
• 4 eggs
• 1 tablespoon warm water
• 1 tablespoon cognac
• whipped cream for serving

Break the chocolate into small pieces and melt slowly in a heatproof bowl, over a pan of lightly simmering water. Separate the egg yolks from whites and mix egg yolks into the melting chocolate, one at a time. Mix in the warm water and cognac. Beat the egg whites until very stiff and fold into the chocolate.
Pour into small glasses or mousse pots. Cover with clear plastic wrap and refrigerate overnight.
Pour a thin layer of whipped cream on top of each mousse before serving.