Choc-a-Bloc Cream Mousse

Ingredients

200g dark chocolate, chopped
4 eggs, separated
300ml thickened cream, whipped
1/4 cup Choc-a-Bloc
chocolate flakes

Directions

Melt chocolate in heatproof bowl over a saucepan of gently simmering water, stirring until smooth. Remove from heat. Mix in Choc-a-Bloc and whisk in egg-yolks one at a time. Transfer to a medium size mixing bowl and gradually fold in cream throughout chocolate mixture. In a dry bowl beat egg-whites using an electric mixer until soft peaks form. Fold into chocolate mixture. Divide mixture evenly among 6-8 serving dishes or one large dish. Chill, covered for 3 hours or overnight until firm. Sprinkle with chocolate flakes or sprinkles and serve.