8ounceshigh-quality semi-sweet chocolate chips or baking chocolate
While stirring, heat 1 cup of heavy cream with chocolate chips over medium-low heat until chips have melted.
In a medium bowl, beat eggs and sugar for 3-minutes.
While mixing with a hand-held mixer on medium speed, slowly add the hot chocolate mixture into the eggs and sugar. Once it is all mixed, pour back into the pan you used to melt the chocolate. Heat over medium heat (while stirring) until thickened.
Move the pan with chocolate to the refrigerator and let cool for 2 hours.
Whip the remaining 1 ½ cups heavy cream until stiff peaks form. Fold the chilled chocolate into the whipped cream, stirring gently to incorporate all the chocolate with the cream. It will have a fluffy consistency.
Spoon chocolate mousse into a piping bag and then pipe the mixture into small dessert dishes.