'bubble Wrap' Mousse

Directions

1. 1
   Melt chocolate in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water).
2. 2
   Remove from the heat, then stir until smooth.
3. 3
   Set aside to cool.
4. 4
   Meanwhile, separate 2 eggs and set the eggwhites aside.
5. 5
   Place the 2 egg yolks, remaining whole egg, vanilla extract and 2 tablespoons sugar in the bowl of an electric mixer and beat until thick and pale.
6. 6
   Lightly whip the thickened cream to soft peaks.
7. 7
   Fold melted chocolate and cream into egg mixture until combined.
8. 8
   In a separate bowl with clean beaters, beat eggwhites with remaining 1 tbs caster sugar until soft peaks form.
9. 9
   Fold into egg mixture to just combine, keeping as much air in the mixture as possible.
10. 10
    Place mousse in a glass serving dish and cover with a layer of Lindor balls.
11. 11
    Chill for 4-6 hours until mousse is set, then serve.