Dark Chocolate Mousse

Whip up the Eggland's Best Classic Eggs (4) Yolks in a bowl with a hand mixer until they become pale yellow and thick for about 3 minutes. Slowly add in the Granulated Sugar (4 Tbsp) while you continue to mix. Set the egg mixture aside.

Get a medium saucepan on the stove and heat Heavy Cream (1 cup) in it over medium heat. Once it just starts to bubble around the edges, scoop 1/2 of it into the bowl of egg yolks and stir it in.

Then return the egg mixture back into the pan, along with the Unsweetened Cocoa Powder (1 Tbsp) and Godiva® Chocolate Liqueur (1/4 tsp). Stir it constantly until it cooks through and thickens for about 5 minutes. Stir in the Dark Chocolate Chips (1 cup) until they melt in.

Take the pot off of the heat and transfer the chocolate mixture to a sealable, heat proof container. Give it a stir, then seal it up and chill it for 2 hours. As it chills, take it out and stir it occasionally since the liquid will separate out. It will solidify, don't worry.

When the 2 hours are up, take the remaining Heavy Cream (1 cup) and whip it up until it is stiff, fluffy whipped cream in a large bowl. Take the chilled chocolate mixture and use a spatula to fold it into the whipped cream thoroughly.

Serve it immediately in pretty bowls or use in countless ways, like cake filling! Enjoy!