However, Craig and the kids acted like they'd died and gone to heaven. I'm under orders not to lose this recipe (as basic as it might be). So with that in mind, I'm putting it here on LJ so that I've got it saved.
6 oz chopped chocolate, semisweet, bittersweet, or a mixture
1 cup heavy cream
2 large egg yolks + 1 large egg
1/3 cup sugar
1. Bring saucepan filled with 1" or so of water to a slow simmer.
2. Put chocolate in heatproof bowl and set bowl over, but not touching, the water. Stir occasionally until melted and smooth. Remove from heat.
3. Whip cream until it holds soft peaks. Cover and refrigerate while you cook the eggs.
4. Put yolks and egg in separate heatproof bowl and beat in sugar and salt until light, about 30 seconds.
5. Set egg mixture over simmering water and whip until fluffy, thick, and warm to the touch, about 2-3 minutes.
6. Remove from heat and continue beating until thick ribbons fall when beater/whisk is lifted over the bowl, about 3 minutes.
7. Fold in chocolate.
8. Fold in cream to make smooth, light mousse.
9. Divide evenly among 4 serving dishes. Refrigerate at least an hour to set.
NOTE: Personally, I think it would be better off split into 6 portions since it's so rich, but I'm the only one in my house that thinks so. Next time, I've been told I'll be using it to make parfaits with cookie crumb layers.