Chocolate Mousse

Combine the egg yolks, sugar and 1/2 cup (120ml) of heavy whipping cream in the top of a double boiler (or in a metal mixing bowl set over a pot of simmering water). Cook over medium heat, whisking constantly. Do not let the water boil, or it’ll get too hot. Occasionally lift the bowl to release steam. Cook the egg mixture, whisking constantly. It’ll be ready when it has thickened, lightened a bit in color and has more volume. It should take about 7-10 minutes and reach 160°F (71°C). When done, remove it from the heat and set aside.

Place the chocolate in a medium bowl and microwave in intervals of 10-15 seconds, stirring well between each, until melted and smooth. You could also use the double boiler again.

Add the chocolate to the egg mixture and whisk until smooth. Set the mixture aside to cool to room temperature.

In a mixer bowl, whip the remaining 1 1/4 cups (300ml) of heavy whipping cream and powdered sugar until stiff peaks form.

Fold about 1/4 of the whipped cream into the chocolate mixture until combined, then fold about 1/4 of the chocolate mixture into the whipped cream. Slowly fold the remaining chocolate mixture into the whipped cream.

Divide chocolate mousse between 4-5 glass cups or serving bowls, then refrigerate until firm, at least 3-4 hours, or overnight.

To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.

Pipe the whipped cream on top of each cup of chocolate mousse. Decorate with chocolate shavings, if desired.

Keep mousse refrigerated until serving. Best if eaten within 3 days.