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1. In a medium saucepan, bring 1/2 cup of the heavy cream to a simmer over medium heat. Remove from heat and add the chopped chocolate. Let sit for 5 minutes, then stir until chocolate is melted and smooth. 2. In a medium bowl, beat the remaining 1/2 cup heavy cream until soft peaks form. Set aside. 3. In a clean bowl, whisk together the egg yolks and sugar until pale and thick. 4. Add the melted chocolate mixture to the egg yolk mixture and whisk until combined. 5. Fold in the whipped cream until combined. 6. Pour the mousse into a serving dish or individual ramekins. 7. Refrigerate for at least 4 hours, or overnight. 8. Serve with fresh berries or whipped cream. Enjoy!
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