Marshall Field Frango Mint Chocolate Mousse with Brandy

4 ounces Frango mint chocolates
1/2 cup granulated sugar
1/4 cup water
1 teaspoon unflavored gelatine
1 tablespoon water
4 egg yolks
4 egg whites, beaten
1 cup whipping cream
1 ounce (2 tablespoon) brandy

Chop Frango mint chocolates and melt.

Combine 1/2 cup sugar and 1/4 cup water in saucepan and cook until sugar is dissolved and mixture is a little syrupy.

Combine gelatin and 1 tablespoon water. Add to hot syrup. Pour syrup slowly into melted Frango mint chocolates, stirring briskly. Return chocolate mixture to pan. Add egg yolks, one at a time, to mixture in pan. Heat gently