Grease 6 (1 cup) moulds with a light oil.
In a small saucepan, soften gelatine in water and brandy. Dissolve over low heat.
Melt chocolate in a bowl over just simmering water. Beat egg yolks and sugar together for 4-5 minutes.
Beat in gelatine. Stir chocolate mixture until smooth and it coats spoon. Remove and cool. Fold in cream and macadamias.
Beat egg whites to soft peaks. Fold through mixture. Pour into moulds. Chill until set. Run a small sharp knife around inside to release mousse from sides. Invert onto plates and shake gently to remove from moulds.
Serve with berries and chocolate wedges.