Chocolate Mousse Cup

Instructions

1. 1

   In a saucepan, bring half the cream to a boil.

2. 2

   In a bowl, beat the sugar and egg yolks for 2 minutes, until the mixture whitens. Whisk in the hot cream. Add the chocolate and allow to melt for 1 minute without stirring. With a whisk, stir until the mixture is smooth.

3. 3

   Cover and refrigerate for about 45 minutes, until the ganache is chilled.

4. 4

   Meanwhile, in another bowl, whisk the remaining cream until soft peaks form. Remove the ganache from the refrigerator and, using a spatula, fold in the whipped cream. Divide into 12 small cups or ramekins. Cover with plastic wrap and refrigerate while preparing the white chocolate topping.