Chocolate Mousse

Directions

1. 1
   Place chocolate in a heatproof bowl set over (not in) a pan of simmering water, stirring occasionally, until melted.
2. 2
   Remove from heat.
3. 3
   In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream.
4. 4
   Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil).
5. 5
   Remove from heat; whisk in melted chocolate and vanilla until completely smooth.
6. 6
   Strain through a fine sieve into a bowl (discard solids).
7. 7
   Refrigerate, covered, until cool.
8. 8
   With an electric mixer on medium speed, beat remaining 1 1/4 cups heavy cream and 2 tablespoons sugar until stiff peaks form.
9. 9
   Stir one-third of whipped cream into cooled custard mixture, then use a flexible spatula to gently but thoroughly fold in the rest.
10. 10
    Spoon into serving dishes; chill, covered, at least 1 hour and up to 3 days.
11. 11
    Remove from refrigerator 15 minutes before serving.