Our Decadent Chocolate Mousse Recipe Is Easy Yet Impressive

In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream.

Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil).

Remove from heat; whisk in melted chocolate and vanilla.

Strain into a bowl; chill until cool.

With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form.

Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.

Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.