Place egg yolks together with powdered sugar in a bowl and whisk first over hot water bath until warm, then over ice until cold and fluffy. Gently temper the chocolate in the bain-marie (not over 30°C) and stir into the yolk mixture until smooth. Whip the cream, fold in and chill the mousse for at least 3 hours. Using a soup spoon dipped in hot water, cut out dumplings and serve.
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