Place the chocolate in a heat-proof bowl and set aside.
Bring the double cream up to the boil, and pour over the chocolate. Seat aside for 5 minutes, before mixing thoroughly.
In a separate bowl, whisk together the eggs and the sugar until nearly double in volume and the mix is pale yellow.
When the chocolate mix has cooled down to room temperature, whisk into the eggs until well combined.
Pour or pipe into individual serving glasses.
Leave to chill for at least 30 minutes before serving.
«For a different presentation, set the mousse in a deep dish, and use a hot spoon to quenelle individual portions of mousse. Sprinkle with some smoked Maldon salt for a touch of class.»