Beat eggs and sugar 3 mins.

Heat 1 c. heavy cream in saucepan until hot and slowly pour it into egg mixture while mixer running on low.

Add this mixture back to the saucepan and stir over med-low for 7 minutes to thicken.

Remove heat and stir in chocolate.

Cover and chill 2 hours.

After 2 hours, whip the 1 1/2 c. cream to stiff peaks.

Fold it into the mousse.

Bring the butter, water and vanilla to a boil.

Add the flour and stir constantly until it leaves the side of the pot and forms a ball.

Remove and cool.

Beat in 4 eggs, one at a time until smooth.

Drop by T. onto parchment lined cookie sheets

Bake at 400 degrees for about 25-30 minutes.

LET COOL.

Slice in half and fill with chocolate mousse. (I added some whipped cream, too!)

Dust with powdered sugar.

Combine the butter, cream, sugar, corn syrup, cocoa, and salt in a small saucepan over medium heat and bring to a simmer.

Simmer on low and keep stirring. Do this for 3-5 mins.

Once melted, remove heat and stir in the chocolates.

Let cool before chilling it.

Store in a mason jar in the fridge!

To reheat gently microwave.