8.8ouncesor 248g milk chocolate, chopped (I used two 4.4 ounce Hershey's Milk Chocolate bars)
shaved milk chocolate
Beat the egg yolks with electric beaters for about 3 minutes, or until pale yellow and increased in volume. Then add the sugar slowly, while beating.
Heat 1 cup of the heavy cream in a medium saucepan just until it starts to bubble around the edges. Gradually drizzle it into the egg yolk mixture, whisking briskly as you add it.
Pour the whole thing back into the pan and cook until the mixture thickens. Bring it just to the brink of boiling, but don't let it boil.
Take off the heat and add the chopped chocolate. Stir to melt the chocolate completely. Chill for 2 hours, giving it a stir now and then. You can speed up the chilling process by putting it in the freezer for part of the time.
Whip the remaining 1 1/2 cups whipping cream until it holds firm peaks. Gently fold the whipped cream into the chocolate until no streaks remain. You want to try to maintain the integrity of the whipped cream as much as possible.
Spoon the mousse into small jars or cups and chill for at least an hour or two before serving. Garnish with whipped cream and chocolate shavings.