125 grams plain chocoate,broken into pieces
4 large eggs
50 grams of white chocolate
electric hand mixer or balloon whisk
4 small serving dishes
put the choc [chocolate]into the heatproof bowl.place bowl on a pan of simmering water [5 cm deep] and allow the the choc to melt
crack the shell of the egg and pour the egg onto a saucer.place an eggcup over the yolk and pour the white into the bowl.use the yolk as needed
remove the melted choc from the heat and stir well.cool a little.beat the yolks and slowly add them to the choc,stirring well
whisk the egg whites in the mixing bowl until they are white and firm and will stand up in soft peaks.
with the spatula,gently fold the whites into the choc and egg yolk micure until evenly mixed.
carefully por the mousse into the serving dishes and leave to set in the fridge for two hours.decorate with grated white choc.