Chocolate Mousse

2 cups heavy cream, divided
4 egg yolks
¼ cup sugar
8 ounces semi sweet chocolate chips (Guittard are best!)

Heat 3/4 cup cream in a saucepan until hot, about 140 degrees; use a candy thermometer. In another bowl, beat together yolks and sugar. Add hot cream to egg mixture in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, to just 160° degrees. Remove from heat. Stir in chocolate chips until chocolate is melted and smooth. Pour through a fine-mesh sieve into a bowl. Cover and refrigerate about 2 hours, stirring occasionally, just until cooled.*

Beat remaining 1 ¼ cup cream in a bowl with an electric mixer until it holds stiff peaks. Whisk one fourth of whipped cream into cooled chocolate custard to lighten, then fold in remaining whipped cream gently but thoroughly.

Spoon into 8 (4-ounce approx.) serving dishes; chill at least 30 minutes and up to 3 days. 

*The chocolate custard should be cool and smooth, not stiff or solid, before folding in whipped cream. If the custard hardens, soften in microwave for a few seconds, and stir smooth before adding whipped cream.


If desired, garnish with chocolate shavings, whipped cream, and Oreo cookie crumbs.