Dark Chocolate Mousse

1. Melt butter in a sauce pan. Stiri in cocoa and mix well until smooth.
2. Set aside to cool.
3. Whipi heavy cream in a steel or glass bowl until stiff.
4. Set aside.
5. Separate egg yolks and egg whites.
6. In a large bowl, beat egg whites with half of the sugar until stiff.
7. In a large bowl, beat egg yolks with the other half of the sugar until light and fluffy.
8. Foldi in the cocoa - butter mixture.
9. Gently fold in the egg whites, and then fold in the whipped cream.
10. Spoon into serving cups and chill overnight.
11. Remove from refrigerator about 20 minutes before serving.
12. Garnishi with whipped cream and chocolate flakes if desired.