Mix together the water and sugar, and cook to 123°C. Separately, lightly whip the whole eggs.
Pour the cooked sugar over the eggs, and beat until a ribbon forms.
Melt the butter and Tanzanie 75% to 45°C. Separately, whip the heavy cream to soft peaks.
Gently incorporate the pâte à bombe to the chocolate mix and fold in the whipped cream.Pour 120 g in glasses and refrigerate for at least 4 hours. Tip: Chocolate mousse keeps well in the freezer and can be thawed a few hours before serving. The ideal serving temperature is 8°C so that the chocolate reveals all its flavors.
