Ingredients
4 large egg yolks
1/2 cup granulated sugar
3 cups heavy cream (divided)
8 ounces semisweet baking chocolate (inely chopped)
2 teaspoons vanilla extract
Instructions
In a large mixing bowl, use a hand mixer or whisk to whip 4 large egg yolks and 1/2 cup granulated sugar for 2-3 minutes until well combined and creamy.
In a medium saucepan, heat 1 cup of heavy cream over medium heat, stirring occasionally to prevent burning. Bring it to a simmer (about 3-5 minutes). Make sure to stir as it heats up to prevent burning. Once the cream has reached a simmer, work quickly and carefully pour half of the hot whipping cream in a steady stream into the egg mixture, whisking constantly to avoid curdling or cooking the eggs.
Once the cream has reached a simmer, slowly pour half of the hot cream into the egg yolk mixture in a steady stream, whisking constantly to prevent curdling. Once combined, pour the tempered egg mixture back into the saucepan with the remaining cream, whisking constantly.
Return the saucepan to medium heat and cook, whisking continuously, for about 5 minutes until the mixture thickens and coats the back of a spoon.
Remove the saucepan from the heat and stir in 8 ounces of chopped semisweet chocolate. Stir until the chocolate is completely melted and the mixture is smooth. Cover and refrigerate for at least 2 hours until fully chilled.
In a chilled medium mixing bowl, add the remaining 2 cups of heavy cream and the vanilla extract. Whip the cream using a hand mixer until stiff peaks form.
Gently fold the chilled chocolate mixture into the whipped cream using a spatula. Continue folding until the mousse is smooth and evenly combined.
Spoon the mousse into serving dishes. Optionally, garnish with a dollop of whipped cream and chocolate shavings.