Place the chocolate in a bowl and melt it over a water bath (a pot with hot water). It's important that no moisture from the pot gets into the bowl, as it will ruin the chocolate.

Put sugar and egg yolks in a bowl and whisk until fluffy to create a thick egg mixture.

In another bowl, beat the egg whites until stiff. This will take a few minutes.

In a third bowl, lightly whip the cream until it thickens a bit (turns into a light whipped cream).

Remove the melted chocolate from the water bath and add it to the egg mixture. Stir gently with a spatula.

Next, add the stiff egg whites to the chocolate/egg mixture - again, stir gently with a spatula. You do not want to deflate the lovely air from the egg whites, as this is what makes the mousse airy.

Finally, fold the lightly whipped cream into the mixture, being careful once again.

Place your finished mousse into either small serving bowls/glasses or a large bowl.

The mousse needs to set in the refrigerator, which usually takes a couple of hours.

Serve the chocolate mousse with fresh berries, nuts/almonds, good quality vanilla ice cream, or just as it is.