Mousse au Chocolat

1. Place the chocolate in a double boiler over warm water. Stir until the chocolate is melted. Remove from heat.
2. In a large bowl, combine the egg yolks and heavy cream. Gradually add the melted chocolate, stirring rapidly. Once combined, stir in the vanilla extract. Set aside.
3. Place the egg whites in a large bowl or in the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on medium speed until frothy. Add the granulated sugar and beat on medium high speed until stiff peaks form.
4. Gently fold the egg whites into the chocolate mixture.
5. Spoon the mousse into individual serving glasses and chill in the refrigerator until firm, about 2 hours.
6. To decorate, sprinkle each serving glass with a handful of white chocolate crispy pearls.