In an electric mixer, beat the egg yolks until frothy. Gradually add sugar and continue to beat until it is incorporated.

Place egg mixture in a medium saucepan. Combine ½ cup of heavy whipping cream and ½ cup of milk to the egg mixture.

Cook over a low heat, whisking continuously until the mixture thickens, about 5 minutes.

Remove from heat and allow to cool for 5 minutes.

Add in the chocolate morsels and stir until the chocolate is incorporated and melted

Allow to cool for at least 2 hours in the refrigerator.

After chilling the chocolate mixture, place the remaining cream (1 ½ cup) in the chilled bowl of a mixer (forgot to chill it--run it under cold water for a few minutes and dry). Beat on high speed until stiff peaks and nice whipped cream is formed.

Gently stir into the chocolate mixture. Your mousse is made! Chill until ready to use (or ready to eat!)