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Whip your cream to soft peaks and chill in refrigerator.
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Melt chocolate with butter on low heat, stirring until smooth.
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Cool for 15 minutes.
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In double boiler, whisk yolks, sugar and water until pale and fluffy.
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Cook and stir over boiling water until mixture reaches 170 degrees F.
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Remove from heat and whisk in the chocolate mixture.
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Place saucepan in a bowl of ice water and stir constantly until chocolate cools to about room temperature.
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Fold in the whipped cream. Chill until quite cold before piping into the cooled choux pastry shells.
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Use a spoon handle to poke holes in both ends of the éclair shells and move the handle around gently inside the shell to break up any walls that may have occurred while baking. This will make the shells much easier to fill.
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Using a piping bag with a large round or star tip, fill the éclairs with the chocolate mousse, filling half of the éclair from each end.If you like, you can also cut the shells in half horizontally and spoon or pipe in the filling on the bottom half before replacing the tops. Glaze with chocolate ganache.