Place the chocolate and cream into a small saucepan over low heat.
Cook, stirring continuously, until the chocolate has completely melted.
Remove from heat and allow to cool.
Separate the eggs, placing the whites into a mixing bowl and reserving the yolks. Whisk the egg whites until stiff peaks have formed.
Transfer the chocolate mixture into a large bowl and whisk in the egg yolks, one at a time.
Fold the thickened whites into the chocolate mixture mixing gently.
Spoon the mousse into a serving dish or individual bowls and place into the fridge for a few hours to thicken.
Once thickened, serve as is or topped with whipped cream, shaved chocolate and/or berries.