2 C heavy cream, well chilled
6 eggs
2 Tbs powdered sugar
1 Tbs vanilla extract
Melt chocolate on a defrost setting in the microwave, checking every 2 minutes, until the chunks are soft and stir smoothly
Whip the cram until it forms medium-stiff peaks. Do not overbeat!
Separate 4 of the eggs and set the whites aside. Combine the yolks with the remaining 2 whole eggs. Beat in an electric mixer until the eggs are thick and lemon colored (about 5 minutes) While the yolks are beating, place the 4 egg whites in a clean copper or stainless steel bowl and whisk (by hand preferably) until the whites start to stiffen. Sprinkle on the powdered sugar and beat until you have firm peaks
Working QUICKLY, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. Stir until smooth, then add the remaining cream. When it is completely mixed, add the vanilla, then fold in the whites until just blended.
The mousse can be poured into individual bowls, or a large dessert dish. Chilling overnight intensifies the flavor. The mousse can be frozen for up to 2 weeks
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