Aunt Elisabeth’s mousse au chocolat

2 eggs
50g sugar 
150g dark chocolate
200g cream

In a bowl whisk eggs and sugar until creamy. Melt the chocolate in a bain-marie and let it  cool down slightly. Whip the cream.

Whisk the chocolate into the egg/sugar mixture until combined, then fold in the whipped cream. Refrigerate for about 1/2 hour before serving. Try cocoa nibs for a topping!