For the mousse: Melt the chocolate in a bowl over a water bath, making sure the water is not boiling. Set aside.
In a separate bowl, whip the heavy cream to soft peaks.
Place the egg yolks in a small bowl and set over the same water bath to slightly heat while beating them with a whisk. Add the sugar to the yolks and then transfer the mixture to a stand mixer set up with the whisk attachment. Beat until the sugar is completely dissolved and the yolks double in size, about 5 minutes. Carefully fold the chocolate into the yolks. Lastly, fold in the whipped cream. Divide the mixture among 4 serving bowls or glasses and refrigerate for 2 to 3 hours.
For the toppings: Just before serving, top with some whipped cream and garnish with chocolate shavings.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipe courtesy of Geoffrey Zakarian