FOR THE CHOCOLATE MOUSSE
Melt the chocolate in a large bowl in a bain-marie with boiling water. Once dissolved, add the whipping cream and stir. Break the eggs and separate the egg whites from the yolks. In a bowl, whisk the egg whites to stiff peaks. Pour the egg yolks into the chocolate, keeping the mixture fluffy and smooth, without lumps. Start by gently folding in 1/3 of the stiff egg whites, followed by the remaining 2/3.
Transfer the mixture into a piping bag (if you don’t have one, use a freezer bag) and then fill the glasses with the mousse (about 2/3 of the glass). Place it in the refrigerator for at least 1 ½ hours.