Chocolate Mousse

Combine milk, cream, eggs and sugar in the top of a double boiler. Heat, stirring constantly until a temperature of 165 F is reached. Chop the chocolate and place in a large bowl. Pour the hot custard mixture over it. Whisk until smooth. Allow to cool, stirring occasionally. When the mousse is almost cool. Whip remaining 2 cups of cream to soft peaks. Fold into chocolate mixture. Pour mousse into ramekins and refrigerate overnight.

Serves 20