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1. Combine the chocolate and butter, melt over a water bath, keep warm
2. Combine the egg yolks with the water and half the sugar, whisk over a hot water bath until it holds at 63°C for 15 seconds. Remove from the heat and whisk until cool
3. Combine the egg whites with the remaining sugar and whisk over a hot water bath to 63°C. Remove from heat and whip to full volume. Continue whipping until cool
4. Fold the chocolate mixture into the egg yolk mix
5. Fold in the semi whipped cream
6. Fold in one third of the egg whites, then gently fold in the rest of the whites
7. Place pastry base inside pvc tube lined with acetate
8. Pipe mousse into pvc tube, chill to set
9. Remove pvc pipe and acetate
10. Top mousse with ganache rosette and piped chocolate filigree