For the moussee
Combine the eggs, egg yolks, and sugar in a bowl over simmering water, whisking constantly until it reaches 70⁰C. Pour the egg and sugar mixture in the mixer and whip on high speed with the whip attachment until light in color and foamy. Melt the chocolate in a bain marie, add the softened gelatin and mix to combine. Let the chocolate cool down slightly and add to the egg mixture. Whip the egg mixture on medium speed until it has cooled down to less than 30⁰C. Fold in the whipped cream, thoroughly incorporating it. Pour the mousse into a serving dish of your choice and refrigerate until completely set.