Method
Brake the chocolate into small pieces and melt with the water using a double boiler. Separate the egg yolks from the egg whites and add the egg yolks to the melted chocolate. Stir until well-blended. Whisk the egg whites until stiff then gradually add the sugar. Carefully and slowly, using a spatula fold the egg white mixture into the chocolate mixture. Spoon the chocolate mousse into ramekins or cups. Cover tightly with plastic wrap and refrigerate overnight to let the mousse stiffen up. Before serving, decorate each Belgium chocolate mousse with whipped cream.
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