Heavenly Chocolate Mousse

400 g Melted chocolate
6 egg yolks
6 egg whites
150 g butter
50 g sugar
250 ml Fresh double cream
250 ml Double Thick Plain yoghurt
Half a cup liqueur of your choice
Half a cup maple syrup

Whisk the yolks and sugar with an electric mixer on high speed util the mis is pale Yellow (appro 10 min).

With the mixer still running at high speed, use a hair dryer on it's highest setting to heat up the mix to at least 30 degrees.

The mix will becom 'leathery' and will form stiff points when the whisk is lifted out of the mix.

Melt the chocolate in a double boiler or microwave till all pieces are melted and add in a slow stream to the egg mix with the mixer on it's slowest setting

Add chunks of butter straight from the fridge
Mix at slow speed to cool down.
Add the yoghurt straight from the firdge (it is even better to keep it in the freezerfor an hour or so)
The yoghurt will cool it down even more
Whixk the egg whites till stiff and add the heated liqueur and maple syrup in a slow stream

Be careful not to whisk the egg whites till it is dry because it can separate when folded into the chocolate mix.
It must be opaque and shiny

Fold imediately one third into the chocolate mix and mix throroughly with a metal spoon.
Add the rest and mix in slow movements

Whisk the cream till stiff and add to the chocolate mix until fully incorporated and an even colour

Keep in the fridge for at least 4 hours before serving..