Preparation

1. Place the broken-up chocolate into a heatproof bowl, with warm water.
2. Place the bowl over a pan of gently simmering water, ensuring the water is not touching the bowl. Gently melt the chocolate, stirring occasionally with a spatula. Do not allow the water to boil.
3. Stir the chocolate to ensure it has all melted, before removing from the heat. Allow to cool for 5 minutes. Using the 3 in 1 Hand Blender, with the WHISK attachment, add the egg yolks one at a time and whisk thoroughly, until you have a smooth mixture.
4. Clean the WHISK attachment thoroughly and whisk the egg whites in a clean bowl, until they form soft peaks. Continue to whisk, whilst adding the sugar in several stages, until the egg whites become glossy and stiff.
5. Add a spoonful of the whisked egg whites to the chocolate mixture, to loosen it, before gently folding in the rest.
6. Using half the chocolate mousse mixture, place a layer into each glass. Refrigerate for 15 minutes, until just beginning to set.
7. Clean the WHISK attachment and lightly whisk the cream to soft peaks.
8. Place half the cream onto the chilled chocolate mousse.
9. If using chocolate brownies, nestle these into the layer of cream before topping with the remaining mousse. Chill again for 15 minutes.
10. Top with the remaining cream and chill for at least 2 hours.
11. Serve topped with chocolate curls.