Chocolate Mousse

4 egg yolks
6 tablespoons sugar
1 can cream
1 tablet (200 g) bittersweet chocolate, chopped
4 egg whites

Overalls yolks with 4 tablespoons of sugar until doubled
volume and become whitish. Separately, heat the cream in a double boiler. Add the chocolate and stir until the mixture is smooth and creamy. Add the melted chocolate to the beaten egg yolks, beat for a few more minutes and mix gently beat the egg whites with the remaining sugar. Place in individual bowls and refrigerate for 5 hours. Decorate with cherries, whipped cream and chocolate shavings.
Yield: 10 to 12 parts.