Chocolate Bag

2 lb. bittersweet chocolate (callebaut)
2 coffee bags
1 lb. white chocolate
3 large eggs
3 egg yolks
1.5 oz. vanilla extract
4 gelatin sheets
1 qt. heavy cream
Fresh berries of your choice. (Strawberries, blackberries, raspberries)
Heat bittersweet chocolate over a double boiler till melted; remove from heat, and set aside until temperature is at 120 degrees or below.
Pour chocolate into coffee bag, and gently move bag until it's coated evenly 1 in. from top of bag. Pour off excess chocolate into the other coffee bag; add more if necessary and repeat till both bags are coated evenly.
Refrigerate bags for at least 2 hours so that chocolate sets.
Melt white chocolate over double boiler till full melted and allow it to slightly cool.
Beat whole eggs and yolks together, temper with chocolate, then whisk together.
Soak gelatin sheets in ice water until soft; melt sheets in warm vanilla extract.
Add to white chocolate and egg mixture.
Whip cream to stiff peaks, then pour in chocolate mixture and mix, but do not over whip!
Refrigerate mousse in shallow container until set (2-3 hours).
Add mousse to chocolate bag, and top with fresh berries.