Melt chocolate and water over a bain-marie until smooth.

Add whisky to chocolate mix and stir well.

In  an electric mixer whisk together eggs and sugar until they are  pale and have increased in volume.

Fold ¼ of the egg mixture into the chocolate, followed carefully by the rest of the egg mixture so as not to knock out the air.

Divide the mousse mixture into a high sided serving dish

Place dishes into a bain-marie to cook.

Cook at 160 degrees for 15 minutes (centre of mousse should be around 68 degrees)