Warm 1 cup of heavy cream over low heat while you whisk together the egg yolks and 1/4 cup of the sugar. Once the eggs and sugar are brighter in color and fluffy, and the cream is heated but not boiling, slowly pour the cream into the egg mixture, 1/4 cup at a time.
When all the cream is whisked into the egg mixture, pour back into the saucepan. Cook over low heat until the temperature reaches 160°F
Strain the mixture through a fine mesh seive.
Melt the chocolate in the microwave for 1 minute, stirring at 30 seconds. Pour melted chocolate into the custard egg mixture. Thoroughly mix until the chocolate is completely melted and the custard is smooth. Cover and refrigerate for 15 minutes.
Pour the remaining 2 cups of cream and the remaining 1/4 cup of sugar into a bowl and whisk until firm peaks form. Split the whipped cream in half, saving one of the halves for garnish.
With the other half of the whipped cream, add the chocolate custard and gently fold until they are fully incorporated.
Spoon the mousse into 8 serving dishes. Cover and refrigerate for at least 6 hours.
Take out of the refigerator 30 minutes before serving or the chocolate will taste gritty. Once it is close to room temperature, the mousse will be creamy. Top with whipped cream and strawberries. Enjoy!!