Spray 7 scallop shells or a 5 cup mold with nonstick spray. In small, heavy saucepan, melt chocolate; stir until smooth; remove from heat; stir in water until smooth. Add 4 egg yolks, one at a time, beating after each addition. Pour into large bowl. In small bowl, with electric mixer, beat egg whites until stiff; stir 1/4 cup egg whites into chocolate mixture; gently fold in remaining whites until no streaks of white remain. In small bowl, beat cream until it holds firm peaks; fold into chocolate mixture. Pour into prepared shells; freeze at least 6 hours, or until firm.
In small, heavy saucepan, beat egg yolks and confectioners' sugar until smooth; stir in the cream and the flavoring; blend well. Over low heat, cook egg mixture, stirring constantly, 5 minutes, or until sugar dissolves. Do not let the mixture boil. Remove from heat; pour the mixture into a small bowl; chill until serving time.
To serve, unmold shells by running a narrow spatula around inside of shells; gently lift each mousse from shell. Divide sauce among 6 serving dishes. Place inverted mousse on sauce. Makes 6 servings.
By Robin from Washington, IA
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