Dark Chocolate Mousse

• 1/2 cup chopped chocolate (72 percent)
• 1 cup heavy cream
• 4 large egg yolks
• 1/3 cup sugar
• Whipped cream, for serving
• Chocolate shavings, for garnish

1. For the mousse: Melt the chocolate in a bowl over a water bath, making sure the water is not boiling.
2. Set aside.
3. In a separate bowl, whip the heavy cream to soft peaks.
4. Place the egg yolks in a small bowl and set over the same water bath to slightly heat while beating them with a whisk.
5. Add the sugar to the yolks and then transfer the mixture to a stand mixer set up with the whisk attachment.
6. Beat until the sugar is completely dissolved and the yolks double in size, about 5 minutes.
7. Carefully fold the chocolate into the yolks.
8. Lastly, fold in the whipped cream.
9. Divide the mixture among 4 serving bowls or glasses and refrigerate for 2 to 3 hours.
10. For the toppings: Just before serving, top with some whipped cream and garnish with chocolate shavings.

chocolate, heavy cream, egg yolks, sugar, cream, chocolate shavings

Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/dark-chocolate-mousse.html (may not work)