1) In a ban marie melt the chocolate with the cream, once melted and cooled slightly add the egg yolks

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2) Whisk the egg whites until they hold their shape and form peaks, gradually whisk in the sugar until glossy

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3) Take 1/3 of the egg white mixture and beat into the chocolate

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4) Add half the remaining egg white mixture folding gently until combine so not to knock the air out of mousse

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5) Gently fold the remaining white into the mousse and put into serving dishes, cover and chill until firm