Step 1

Chill a medium mixing bowl in the refrigerator.

Step 2

In a medium bowl, beat the egg yolks with an electric mixer at high speed until thick and pale, about 3 minutes. Gradually beat in the sugar until combined.

Step 3

Warm (not boil) 1 cup of cream in a 2-quart saucepan over medium heat. Slowly stir in half of the cream into the egg yolk mixture. Transfer the cream-egg yolk mixture into the saucepan and stir.

Step 4

Reduce the heat and stir constantly until thick, about 5 minutes. Do not let the mixture come to a boil.

Step 5

Add the baking chips and stir until melted. Cover the saucepan and refrigerate for 2 hours, stirring occasionally, until chilled.

Step 6

Pour 1 1/2 cups of the cream into the chilled bowl. Beat with an electric mixer at high speed until stiff peaks form, about 5 minutes.

Step 7

Using a rubber spatula, gently combine the chilled mixture with the whipped cream, careful not to deflate the cream. Spoon mousse into glasses and garnish with chocolate curls, if using.

Step 8

Cover the glasses with plastic wrap and refrigerate. Enjoy!