To a large bowl, add 2 eggs, and 1/4 cup granulated sugar. Beat on high until fluffy, and thick; about 3-4 minutes.
Meanwhile, in a medium saucepan, heat 1 cup heavy whipping cream until hot to touch or about 135 degrees F. Make sure it’s not too hot as it could scramble the eggs in the next step.
With the handheld beaters on low, ever so slowly, drizzle the cream into the whipped eggs. Go slow, you don’t want to scramble the eggs. This gently brings the egg temperature up to the cream temperate, a little at a time.
Pour the combined mixture back into the pot. Heat on the stovetop over low heat.
Stir continuously until thickened; about 5-8 minutes. During this time, a thermometer should read to 150 degrees F. Do not heat past this point. You may need to adjust your stove top to lower or higher the temperature slightly.
If you do overheat the mixture, run it through a fine mesh strainer to remove any egg lumps. The eggs will be fully cooked at this point.
Remove from heat, stir in 1 cup semi-sweet chocolate chips, mixing until fully combined and smooth.
Refrigerate 3-4 hours or until thickened.
Remove from the refrigerator. In a bowl, beat 1 cup heavy whipped cream until soft peaks form.
Fold whipped cream into chocolate mousse until fully combined.
Refrigerate until ready to serve.
To serve, pour 1/3 cup chocolate mousse into a cup. Stir in Pure Hemp CBD Oil.