Step 1

Whip the cream. Using an electric mixer, whip the cream in a large mixing bowl until soft peaks form. Once the cream is whipped, store in the refrigerator until needed.

Step 2

Melt the chocolate. Place the dark chocolate in a heat-proof bowl and microwave in 30-second intervals.

Step 3

Prepare the gelatin. Place the gelatin sheets in a small bowl filled with cold water and allow to sit for 5 - 10 minutes.

Step 4

Cook the egg mixture. Mix the egg yolks, eggs, vanilla extract, and sugar together in a heat-proof bowl. Place the bowl over a pot of simmering water. Continuously whisk the mixture until it thickens and reaches about 60ºC.

Step 5

Whisk together. Place the egg mixture in a stand mixer (or in a large mixing bowl with an electric mixer) and whisk on high speed until it becomes light and fluffy.

Step 6

Add the gelatin. Squeeze the water out of the soaked gelatin sheets and place in a bowl. Place that bowl in a bigger bowl containing hot water to gently melt. Once melted, add the gelatin to the egg mixture and continue to whisk on high speed.

Step 7

Add the chocolate. Turn your mixer to low speed and slowly whisk in the melted chocolate into the egg mixture.

Step 8

Fold the chocolate mixture into the cream. Gently fold the chocolate mixture into the whipped cream, a little at a time. Do this carefully as you want to retain as much air in the mousse as possible.

Step 9

Pour into serving dishes. Add the mousse to serving bowls or glasses and then place in the fridge for at least 2 hours to chill