Absolutely delicious! This dessert has been a beloved choice for a decade, and people always request me to make it.

Preheat your oven to 350°F (175°C).

In a medium bowl, combine the graham cracker crumbs and 1/4 cup of sugar. Stir in the melted butter until the mixture resembles wet sand.

Press the crumb mixture into the bottom and up the sides of a 9-inch tart pan. Bake for 10 minutes, then set aside to cool.

In a heatproof bowl, melt the chopped chocolate over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.

In a separate bowl, beat the egg yolks with 1/4 cup of sugar until pale and thick. Stir in the melted chocolate and vanilla extract.

In another bowl, whip 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture.

In a clean bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the chocolate mixture until no streaks remain.

Pour the chocolate mousse into the cooled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.

Before serving, whip the remaining 1 cup of heavy cream until stiff peaks form. Pipe or spoon the whipped cream onto the tart and garnish with chocolate shavings.

For a different twist, try using a chocolate cookie crust instead of graham crackers. You can also add a layer of raspberry or orange jam between the crust and mousse for a fruity contrast. If you’re a fan of nuts, sprinkle some toasted almonds or hazelnuts on top for added texture. For a lighter version, you can substitute half of the heavy cream with Greek yogurt in the mousse.