In a small metal pot, whisk together egg yolks, sugar and 1/2 cup heavy whipping cream
Place that pot inside a larger pot of simmering water (not quite boiling) and whisk egg mixture constantly until it has slightly thickened (About 7 or 8 minutes) *Make sure egg mixture reaches at least 160 degrees before removing from heat
Pour chocolate chips in a small bowl and microwave in 20 second increments, stirring each time until smooth and creamy
Add chocolate into egg mixture and stir until well combined. Set aside and allow to cool down to room temperature
In a large bowl, whip 1 1/4 cup heavy whipping cream with a hand mixer until it begins to thicken
Add in powdered sugar and continue to whip until it thickens to whipped-cream texture
Pour in 1/2 of whipped cream mixture into chocolate mixture and stir. Then slowly add in the chocolate mixture into the remaining whipped cream mixture and stir.
Divide chocolate mousse into small cups or containers and refrigerate for 3-4 hours until firm
Top with whipped cream, fresh fruit or sprinkles and serve chilled.
