Chocolate mousse

Here's a really power dessert that is a sure crowd-pleaser and yet simple to make.
This mousse is rich and light and definately not to be eaten in large quantities!!!
Take a pot and add about 4cm of water in it and bring it to the boil. Meanwhile, take an oven-proof pyrex dish and chop up 100g of butter and 300g (or more up till 600g) of chocolate. Use semi-dark cooking chocolate and dark if you're going for the heart-stopping effect!! Allow this to melt, stirring from time to time and once melted, remove pot and pyrex dish from heat. Add in the yolks of six eggs (up to 10 if you're going all out) and stir in. Also add 200ml of cream (again scale this up to 400ml if you're going large).
By now your melted chocolate will have a smooth, shiny appearance to it. You could, at this stage, add some alcohol to intensify the final product. Brandy, Amarula, Bailey's all work well.
Lastly, add the egg whites that are already beaten till stiff, to the mixture and fold in gently. Now either pour the mixture into a large bowl or, as I prefer, shot glasses and then allow to cool in the fridge, until set.
For the final decoration (and this is optional), take whipped cream and add to mousse just before serving.
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