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1
In a microwave-safe glass cup, add the chocolate and butter. Microwave on medium strength for 30 second pulses, stirring in between each pulse to melt the chocolate. Go slowly so you don't burn the chocolate. It took me three 30 second pulses total. Set the chocolate aside to cool slightly.
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2
Heat a saucepan with about an inch of water to a simmer.
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3
Meanwhile, in a glass or metal bowl that fits over the pan of steaming water, add the egg yolk. Whisk for about 1 minute to break it up and lighten it (don't put the bowl over the pot of water yet). It should start to turn light yellow. Continue whisking the egg yolk while slowly streaming in the sugar. When all of the sugar is in, whisk vigorously for another 1 minute to lighten and aerate the mixer. Next, whisk in the water and espresso powder.
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4
Place this mixture over the pot of simmering water and whisk constantly until it thickens. It should look like softly whipped cream that does not hold peaks. It will also coat the back of a spoon nicely.
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5
Remove from the heat, and stir in the peppermint extract. Then, stir in the melted chocolate in about 3 batches. Finally, stir in the Greek yogurt to cool the entire mixture down.
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6
In a clean small bowl, whip the 3 tablespoons of heavy cream to soft peaks. Fold it into the chocolate mixture.
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7
Divide the mixture between two serving dishes (I used Champagne flutes). Refrigerate until set.
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8
To serve, whip the heavy cream, powdered sugar, and peppermint extract until soft peaks form. Spoon it over the chocolate mousse, and garnish with candy canes.
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9
Notes: If you're wondering how I got the crushed candy canes to stick to the rims of the glasses, I dipped them in corn syrup first. I did this after the mousse set. If you work quickly, there's no risk of the mousse flopping out.
