Chocolate Mousse

In a small saucepan, melt the chocolate chips with water, and stir until smooth.

Stir a small amount of the chocolate mixture into the egg yolk. (This will gently warm the egg so it won't curdle when added to the pot.) Return the egg and chocolate back into the pan, stirring constantly. Cook and stir it for two minutes or until the mixture is slightly thickened. Remove the pot from the heat and stir in the vanilla. Quickly transfer the mixture to a small bowl, stirring occasionally until it's completely cooled.

In a small bowl, beat the whipping cream until it begins to thicken. Add the sugar and beat until soft peaks form. (The cream will be glossy, fluffy and voluminous, but when you pull up the beaters, they'll still gently flop over.)

With a large spoon or spatula, gently fold the whipped cream into the cooled chocolate mixture. Editor's Tip: Folding is a method of gently mixing with scooping and folding motions, so as to preserve the air incorporated into the ingredients. Here's the best way to fold ingredients.

Cover and refrigerate for at least two hours. If desired, garnish with whipped cream and raspberries before serving.