INGREDIENTS:
Eggs(separated) 4 or 5 as preferred
Cream 250 gms
Icing sugar 100 gms
Chocolate 120 gms
Gelatin 10 gms with one spoon water
*add or lessen the quantities as you prefer*

METHOD:
Beat egg yolks and sugar till thick and creamy. Beat it well and check if it is mixed properly. Keep the chocolate block for melting. Allow it to cool. Fold in whipped cream and then melted chocolate with the egg yolks and sugar mixture.Make sure the room temperature is just about right when you are folding the melted chocolate, as it tends to form lumps and the mixture will not turn out right. Avoid these lumps as they will hamper your mixture and the mousse will turn out to be a flop. You don't want that so make sure you keep everything in check right from the start. Beat the egg whites stiff and fold in the chocolate mixture. Cool it for 4 to 6 hrs in the refrigerator. Garnish with fresh cream. To make it a bit more attractive you can avail of the chocolate shavings that are available in the market, or maybe the silver balls or colorful decoration. But since it is chocolate mousse, fresh cream,chocolate flakes and a cherry on top would just be the ideal styling. Buy a chocolate slab and make your own chocolate shavings. You also get tiny steel cones that bring out attractive designs of your cream that you use for decoration. It not only looks appealing but also can give you a run for the money. Serve it in style!

TIP: when you beat the egg white, tilt the vessel to check the stiffness. if it doesn't drip, you know it is ready.
P.s. Rainy season is not apt to prepare this dessert as the temperature is moist and the desired result may not occur.