Instructions

1. Heat 3/4 cup of heavy cream in saucepan until just simmering. In a separate bowl, beat together egg yolks, sugar, and salt; VERY SLOWLY stream in hot cream, whisking vigorously to combine. Return the mixture to the saucepan and cook over medium low heat until the custard begins to thicken or until it register 160 degrees on a thermometer. Strain the custard through a fine mesh sieve to remove any lumps and stir in vanilla.

2. Melt chocolate in a double boiler, stirring constantly to prevent it from scorching. Whisk into warm custard and allow the entire mixture to cool off.

3. Beat remaining 1 1/4 cups cream until they form stiff peaks; stir a quarter of this mixture into the custard so it's not quite so heavy. When combined, gently fold in remaining cream. Spoon the mousse into serving cups or ramekins and chill for 6 hours or over night. Allow the mousse to come to room temperature before serving.