CHOCOLATE MOUSSE

2 ½ cups heavy cream

2 ½ teaspoon vanilla extract

4 egg yolks

2 ½ tablespoons sugar

7 ½ ounces milk chocolate, melted

Take a vessel, mix together egg yolks, 2 ½ tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, rouse it until mixture coats back of spoon, 5 minutes (do not boil). Remove from heat; brush quivkly in melted chocolate and vanilla. Strain into a bowl; chill until it cools down. With an electric mixer, beat remaining 1/4 cups heavy cream with remaining 2 ½ 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 40 minutes and up to 3 days. Bring to room temperature before serving.