In the top of a double boiler or a metal bowl over simmering water, combine the egg yolks, sugar, and 3/4 cup champagne. Whisk over medium heat until it reaches 160°F (71°C), then remove from heat and set aside.

In a small bowl, sprinkle the gelatin over the remaining 2 tablespoons of champagne. Allow it to firm for 5 minutes, then microwave for about 10 seconds until melted. Stir this into the warm egg mixture and let it cool to room temperature for 10-20 minutes.

In a large mixing bowl, whip 1 1/4 cups heavy whipping cream and 1/2 cup powdered sugar on high speed until stiff peaks form. Gently fold in the egg mixture in thirds until fully combined for a light texture.

Divide the mousse into 5-6 cups and refrigerate for 3-4 hours until firm and set, creating the perfect texture.

Before serving, whip the remaining 1/2 cup heavy cream with 1/4 cup powdered sugar and 2 tablespoons champagne until stiff peaks form. Pipe onto each mousse cup and top with strawberries or fresh fruit.