In the bowl of a stand up mixer, beat together the egg yolks and sugar on high speed for 2 minutes.

Pour 3/4 cup heavy cream into a saucepan. Heat on low until warm but don't let it come to a boil.

Temper egg yolks by slowly pouring the heated heavy cream into the bowl of egg mixture. Continuously whisk the egg mixture as you pour.

Once combined, pour the mixture back into the saucepan and cook on low heat until the mixture reaches 160 degrees F. This will take between 4-6 minutes. Use an instant read thermometer so you don't overcook the mixture.

Remove from heat and add the chocolate and vanilla to the saucepan. Stir until melted and well combined.

Pour the chocolate mixture into a mixing bowl. Cover and refrigerate until the mixture cools down to 70 degrees F. This will take 30-45 minutes. I suggest stirring every 15 minutes and checking the temperature.

Pour the remaining heavy whipping cream into a bowl of a stand up mixer and beat until stiff peaks form.

Once the chocolate mixture has cooled, fold the whipped cream into the chocolate mixture until combined.

Distribute the mousse into dessert cups or ramekins. You can use a piping bag or just spoon the mixture into the bowls.

Refrigerate for 2 hours.

Serve with whipped cream and shaved chocolate if desired and enjoy!