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1
To serve the mousse in 5- to 6-ounce ramekins, cut 6 strips of parchment or waxed paper about 4 inches wide and 1 inch longer than the circumference of the ramekins.
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2
Fold the strips lengthwise in half Cut 6 long pieces of twine.
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3
Wrap each ramekin in a strip of paper, allowing the paper to extend about 1 inch over the top of the ramekin, and tie the collar securely with a piece of twine.
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4
Place 3/4 cup of the cream in a small saucepan and bring to a simmer.
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5
Turn off the heat, add the chocolate, and let stand for 2 minutes.
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6
Stir until the chocolate is melted.
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7
In a medium bowl, whisk the egg yolks and sugar until thickened.
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8
In a saucepan, bring the milk to a simmer over medium-low heat.
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9
As soon as it begins to simmer, add a few tablespoons of the warm milk to the yolk-sugar mixture, whisking constantly.
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10
Pour about half the warm milk into the bowl, while whisking, then return the mixture to the saucepan and stir constantly for about 8 to 10 minutes, or until the custard thickens and reaches 175F.
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11
Meanwhile, fill a large bowl with ice water.
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12
Strain the custard through a fine-mesh strainer into a large bowl set over the ice water.
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13
Stir until it is cool to the touch, then remove from the ice water.
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14
In a large bowl, whip the remaining 1 3/4 cups cream until it forms very soft peaks.
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15
Stir the chocolate mixture if it has separated, and fold into the cooled egg mixture.
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16
Fold in the whipped cream.
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17
Spoon the mousse into the prepared ramekins or into a serving bowl.
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18
If using the ramekins the mousse should extend about 1/2 inch over the rim of each ramekin.
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19
Place the ramekins on a tray and lay a piece of aluminum foil over the top.
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20
Freeze for at least 6 hours or up to 2 days.
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21
About 5 to 10 minutes before serving, remove the mousse from the freezer.
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22
Remove the collars, and press the nibs or ground chocolate around the sides of the mousse.
