Step 1

Beat egg yolks in the bowl of a stand mixer with the whisk attachment for 3 minutes until thick. Gradually add the sugar while beating.

Step 2

Heat 1 cup of cream in a small sauce pan until hot. With the mixer on, stream 1/2 of the hot cream into the eggs. Once combined, pour the mixture into the pot with the remaining 1/2 cup cream. Turn the heat to low and cook until thick, stirring constantly (5 minutes).

Step 3

Mix in the vanilla and then add in the chocolate in 3 batches, stirring over low heat until melted and smooth.

Step 4

Pour the mix into a large bowl, cover, and place in fridge for 1.5-2 hours, stirring every 20-30 minutes. Once no longer warm, remove from the fridge and whip up the remaining 1 1/2 cups heavy cream to stiff peaks. Fold the cream into the cooled chocolate mixture.

Step 5

Pipe or spoon the mouse into small glasses. Cover and place in fridge until ready to serve.

Step 6

Garnish with fresh whipped cream and shaved chocolate.