Over a double boiler melt chocolate on low heat.

Once melted remove chocolate from heat and allow to cool for a few minutes.

Whisk 1 cup of heavy cream and vanilla into the chocolate. Then whisk egg yolks, individually, into the chocolate mixture. Make sure you’re constantly whisking and only adding one egg yolk at a time to avoiding cooking the eggs from the temperature of the chocolate.

In a stand mixer or with an electric mixer whisk together egg whites, sugar, and 1/2 cup heavy cream until small peaks form.

Whisk 1/2 of whipped cream into chocolate. Fold in remaining whipped cream until well combined.

Firmly press 2 tablespoons of crushed Oreos into serving dish.

Use a piping bag to fill cups with chocolate mousse.

Refrigerate for 4-6 hours. Garnish with crushed Oreos.