Prep: 10 minutes
Total: 25 minutes, plus 3 hours for setting the mousse
2 graham crackers
6 tablespoons granulated sugar
5 ounces semi-sweet chocolate
1 cup heavy cream
1 teaspoon vanilla extract
1. Place the mixing bowl into the refrigerator and chill until step 4. Fill a medium sauce pot with 3 cups of water and cover with a medium heatproof bowl to create a double boiler. Be sure that the water is not touching the bowl. Bring the water to a simmer. Put the graham crackers and set aside until ready to serve.
2. Separate the egg whites and egg yolks. Discard the egg whites. Add the egg yolks to the medium bowl of the double boiler. Add 2 tablespoons of sugar and whisk continuously until the mixture is smooth, creamy, and has doubled in size.
3. Add the chocolate to the bowl with the egg mixture, stirring gently and consistently until the chocolate is melted. Add 2 tablespoons of cream and mix until incorporated. Add a pinch of salt and stir. Remove from heat, cover and set aside until step 5.
4. Place the whipping cream, the remaining sugar, and vanilla extract into the chilled mixing bowl. Mix on high speed until the cream is whipped and reaches stiff peaks, about 4 to 6 minutes. Reserve ½ cup of whipped cream for garnish.
5. Fold half of the chocolate mixture into the whipped cream, folding gently until well incorporated. Fold in the remaining half of the chocolate mixture into the whipped cream until well incorporated. Pour the mixture into 4 ramekins. Refrigerate for 3 hours.
6. Sprinkle each ramekin with crushed graham crackers and a dollop of whipped cream immediately before serving.