Triple Layer Chocolate Mousse

***For the First Layer - Chocolate Ganache***

In a double boiler, melt 150g of the dark chocolate with the unsalted butter until smooth.

Remove from heat and whisk in 1 tbsp of sugar and the vanilla extract.

Let it slightly cool, then spread into your serving glasses (either four 8-oz glasses or eight 4-oz glasses work well). Chill while preparing the second layer.

***For the Second Layer - Chocolate Cream***

In the same double boiler, melt the remaining 150g of dark chocolate.

Let cool slightly, then vigorously whisk in the egg yolks one at a time until the mixture is glossy.

In a separate bowl, whip 1 1/2 cups of the heavy cream until stiff peaks form.

Gently fold the whipped cream into the chocolate mixture, being careful not to knock out too much air.

Layer this on top of the ganache layer in the glasses. Chill again.

***For the Finishing Layer - Whipped Cream***

Whip the remaining 1/2 cup heavy cream with the remaining 1 tbsp sugar until soft peaks form.

Dollop or pipe this last layer on top of the chocolate cream layer.

Garnish with shaved milk chocolate, if desired. Chill the entire dessert for at least 1 hour before serving.