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Using a stainless bowl, and soft whisk, beat the heavy cream to soft semi stiff peaks.
Reserve cold.
Melt the chocolate and butter using a double boiler over low heat.
Stir with a rubber spatula until no lumps remain.
Cool slightly (approx. 120 degrees) then, gently whisk in the egg yolks one at a time until incorporated (if using)
Using the stand mixer fitted with a whisk attachment, beat the egg whites until soft peaks form.
Slowly add in the confectioners' sugar and continue aerating the white's mixture until stiff peaks form.
Once egg whites are peaked, whisk one-fourth of the whipped egg whites into the chocolate mixture to lighten, then fold in the remaining whites.
Allow the mixture to cool 70°F, then fold in the whipped cream.
Make sure no streaks of egg whites or cream remain.
Spoon or pipe the mousse into serving vessels and garnish with whipped cream, fresh berries, orange segments and or fresh mint-accent with rolled wafers or short dough cookies on the side
When time is available chill the mousse completely, then pipe it into bowls or serving cups.
This mousse may also be used as a cake frosting or pastry tart filling just to name a couple other applications.
For a Richer mousse, reserve the yolks from the eggs and incorporate into melted chocolate after cooled.