Chocolate Mousse - egg yolks

Method

• Beat egg yolks in small bowl with electric mixer on high speed until thick and lemon colored, about 3 minutes. Gradually add sugar and beat on high speed. Heat 1 cup whipping cream in 2-qt. saucepan over medium heat just until hot (do not boil). Gradually stir half of the hot cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Let cool for about 10 minutes. Add chocolate to egg yolk mixture and stir until mixture thickens and chocolate is well blended, about 5 minutes. Cover and refrigerate for about 2 hours, stirring occasionally, just until chilled. Beat 1 1/2 c. whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Mix 3/4 c. of whipped cream into chocolate mixture until blended. Fold remaining whipped cream gradually into chocolate mixture until well blended. Pipe or spoon mixture into cups or small dessert bowls. Refrigerate any remaining dessert.