• Crack 6 eggs and separate whites from yolks
• Melt butter & chocolate in non-stick pan over low heat. Temp should be 100-110°F/40°C. Set aside to cool.
• In a stand mixer, whip the egg whites to soft peaks (or whisk by hand), then add sugar, whipping on high (about 3 minutes) to stiff peaks.
  
• In clean mixer bowl, whip heavy cream to just before stiff peaks, careful not to over-whip. This should take about 90 seconds.
  
• Gently fold whipped cream into the egg yolks, then gently fold in the melted chocolate until combined.
  
• Fold in the egg white meringue gently to keep the mixture light and fluffy.
  
• Transfer mousse into a freezer bag or piping bag and pipe into container of choice. I'm using 9 7oz containers. Tap gently to settle. Cover with plastic wrap & refrigerate for at least 2 hours to set.
• Garnish with shaved dark chocolate & a dollop of whipped sour cream

WHIPPED SOUR CREAM:

• Whisk cream and sugar together into soft peaks, about 3-4minutes. Add sour cream. Whisk to incorporate