Ghirardelli Chocolate Mousse

*from Ghirardelli

• 4 large egg yolks
• 1/2 c sugar
• 2-1/2 c heavy whipping cream
• 1/2 bar (6 oz) 100% cacao unsweetened chocolate baking bar, chopped

1. Beat egg yolks in small bowl on high speed until thick and lemon colored, about 3 minutes.
2. Gradually add sugar then beat.
3. Heat 1 c whipping cream in saucepan over medium heat until just hot (do not boil).
4. Gradually stir half the hot cream into egg yolk mixture then combine back into hot cream in saucepan.
5. Cook over low heat about 5 minutes, stirring constantly, until mixture is blended and thickens.
6. Let cool for 10 minutes, then add chocolate to mixture and stir until thick, about 5 minutes.
7. Cover and refrigerate for about 2 hours, stirring occasionally, just until chilled.
8. Beat remaining 1-1/2 cups whipping cream in chilled medium bowl on high until stiff.
9. Mix 3/4 c of the whipping cream into chocolate mixture until blended.
10. Fold remaining whipped cream gradually into chocolate mixture until well blended.
11. Spoon mixture into cups or small dessert bowls.
12. Refrigerate any remaining dessert.
Makes 4-6 servings.