7ouncessemi-sweet chocolate, chocolate chips or baking chocolate will work
Instructions
Add the egg yolks and sugar to a medium bowl. Using a hand mixer, whip until pale yellow and fluffy.
Add ¾ cup heavy cream to a medium saucepan. Place over medium heat and let it warm up, but not boil.
Slowly pour the warmed heavy cream into the eggs and sugar mixture while whisking together.
Pour the egg and cream mixture back into the saucepan and place over low heat, whisking
constantly until thick, about 3-5 minutes. If any lumps appear, strain the custard and return to the pot to thicken. Remove from heat.
Add the chocolate and vanilla to the egg and cream mixture and stir until the chocolate is melted. Continue to stir every 5 minutes for the next 15 to 20 minutes until the chocolate mixture has cooled to room temperature.
Add the remaining 1 ¼ cups heavy cream to a large mixing bowl and beat with a hand mixer until stiff peaks form.
Fold the whipped cream into the cooled chocolate mixture.
Spoon the mousse into cups. You can also use a storage bag or piping bag to pipe the mousse into the cup for a cleaner look.
Place in the fridge and for at least 2 hours to set up.
Before serving, top with whipped cream and fresh berries.