Instructions

1. Melt chocolate: Set chocolate in a heatproof bowl over (but not in) simmering water, stirring occasionally until melted. Then remove from heat. Or melt carefully in the microwave according to package directions.
2. Make mousse: in a medium size saucepan or pot, combine egg yolks, 2 tablespoons sugar and 3/4 cup heavy cream. Stir constantly over medium low heat ( but do not boil) until mixture coats the back of a spoon, 3 – 4 minutes. Remove from heat and whisk in the melted chocolate and vanilla extract until smooth. Strain through a fine mesh colander into a clean bowl and discard solids. Cover and refrigerate until cool.
3. Beat cream: Use an electric mixer to beat remaining 1 1/4 cups heavy cream or coconut cream and 2 tablespoons sugar until stiff peaks form. Stir one third of whipped cream into cooled custard, then use a spatula to gently fold in the remainder.
4. Spoon mousse into 6 serving bowls, cover and chill at least 1 hour and up to three days.
5. Before serving, remove from refrigerator for 15 minutes.
6. Optional garnish: serve with a dollop of whipped topping, bittersweet chocolate shavings or chocolate pieces and berries.
7. Other serving ideas:
8. Mousse Parfaits: Layer parfait glasses with mousse, cake or berries and whipped cream.
9. Chocolate tarts: Fill ready made mini tart shells with mousse and toppings.