Best Chocolate Mousse

Steps

1. 1
   Finely chop the chocolate, making sure there are no large chunks so it melts evenly later. Set aside.
2. 2
   Separate three eggs, placing the yolks in a large bowl and the whites in a separate clean bowl.
3. 3
   Whisk the sugar into the egg yolks by hand until pale, thickened, and velvety. Set aside.
4. 4
   Heat one portion of heavy cream in a saucepan over medium heat until steaming (not boiling), which takes a few minutes.
5. 5
   Pour the hot cream over the chopped chocolate and stir until fully melted and smooth.
6. 6
   While whisking the yolk mixture vigorously, gradually drizzle in the melted chocolate until smooth with no curdling.
7. 7
   Let the chocolate-yolk mixture cool for about 30 minutes until just warm to the touch, stirring occasionally.
8. 8
   Whip the egg whites on high speed for 3 to 5 minutes until stiff peaks form.
9. 9
   Fold in about a third of the whipped egg whites into the chocolate mixture until just a few streaks remain, then fold in the rest of the egg whites.
10. 10
    Whip the second portion of heavy cream until stiff but not curdled.
11. 11
    Fold the whipped cream into the chocolate-egg white mixture, gently whisking a bit at the end to smooth out any remaining lumps.
12. 12
    Ladle the mousse into serving containers such as glasses, ramekins, or coupes; no baking needed.
13. 13
    Refrigerate for at least 4 hours, up to 2 days; if making ahead, cover loosely to prevent a skin from forming.
14. 14
    Before serving, top with a generous dollop of whipped cream and garnish with chocolate shavings using a vegetable peeler.