INGREDIENTS:
370g dark chocolate (50% of cocoa is the best. If you want the mousse to be sweeter you can add 280g milk chocolate and 90g of dark)
250ml oat milk
250ml double cream
55g sugar
5 large yolks
1 tsp vanilla or coffee extract

1. Finely chop the chocolate.
2. Pour the oat milk, vanilla, or coffee extract, and double cream into a saucepan. Mix and bring to a boil.
3. In the meantime, before the oat milk boils, put the yolks and sugar in the mixing bowl. Beat until you get a light and fluffy cream. Add half of the boiled milk to the cream and blend.
4. Pour the oat milk and egg yolks back to the saucepan with the remaining oat milk. Cook on very low heat, stir all the time with a spoon until lightly thickened: the mixture should slightly stick to the spoon. Immediately remove from the burner, do not bring to a boil – the cream would brew. Pour the hot mixture into the dish with the bowl with chopped chocolate, leave it for 2 minutes. And then mix it until you get a smooth mixture. 
5. Pour into the cups and cool in the fridge for several hours. 
6. You can decorate it with chopped chocolate, dried cherries or fresh blueberries.
7. Keep the chocolate mousse in the fridge.

Bon Apetit!

Bernadeta