1. THE RHUBARB: Simmer rhubarb, sugar and vanilla until soft. 2. Puree, then set aside to cool. 3. THE MOUSSE: Prepare 6 x 4oz ramekins by wrapping outsides with parchment or waxed paper rings to stand 2 inches above the ramekin's lip. 4. Secure parchment with an elastic band or string. 5. Over a pot of simmering water (or in a microwave) melt chocolate and set aside to cool. (Keep water simmering on stove.) 6. Whip cream to soft peaks and chill. 7. Over simmering water,whisk together egg yolks, water, brandy and 2 tbsp sugar for 2 minutes to warm eggs. 8. Remove from simmer, and whisk chocolate into egg yolk mixture. 9. Let mixture sit until at room temperature. 10. Fold in whipped cream in two additions just until incorporated. 11. Whip egg whites to medium-peak, and add the remaining 1 tbsp of sugar and a dash of salt. 12. Fold one third of the egg-whites into mousse followed by the remaining two thirds. 13. Quickly fold in the rhubarb. 14. Spoon mousse into the ramekins, filling up over the edge of each ramekin. 15. Freeze overnight- or at least 6 hours. 16. TO ASSEMBLE: Simply remove the parchment/waxed paper and garnish the frozen mousse (what IS the plural of"mousse"?) with a few fresh berries. ---------------------------------------------------------------------------
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