Chocolate mousse

Heat the cream, then combine with the melted GUANAJA 70% chocolate to form a ganache. Pour the hot cream over the melted chocolate in three batches. Add the egg yolks.
At the same time, beat the egg whites with the sugar until they form soft peaks.
Make sure the ganache is at 105-115°F (40-45°C) and fully emulsified.
Add a quarter of the beaten egg whites, mix and finish by delicately adding the remaining whites.
Pour into dessert glasses, then allow to set in the refrigerator for at least 4 hours before serving.