Transfer mixture back to the saucepan and cook over moderately low heat, stirring constantly, until mixture coats the back of a spoon [when drawing a finger across the spoon you can see a line]. Do not let boil. Remove from heat and add vanilla and nutmeg. Whisk custard into chocolate until smooth. Cool to room temperature.

Beat remaining 1 cup cream and one teaspoon sugar in a bowl with an electric mixer until it just holds stiff peaks. Fold one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.

Spoon mousse into eight 6 oz. dessert glasses and chill, covered, at least 6 hours or overnight. Garnish with berries, if desired.

Author: Deanna Pucciarelli, chef and Associate Researcher,
Nutrition Department, UC Davis