Crumble the chocolate, place in a large enough bowl. Allow to melt in a not too hot water bath. Remove baking bowl and stir chocolate until smooth.
Add eggs and mix well. Whip cream until stiff, mix just under the amount and pour into a suitable bowl. Refrigerate for two to three hours.
Scoop the mousse with 2 spoons, arrange on plates and bring to the table with a sauce (an orange sauce is good for this).
Caution: do not use half cream for this mousse, otherwise it will not be stiff enough.
Tip: Feel free to use better chocolate – the more delicious the result will taste!
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