Place chocolate in a large bowl set over a bain marie or in a double boiler
at a low simmer
. Stir chocolate
until melted. Turn off the heat and let stand.
Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer
, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
Remove the chocolate from the bain marie and using a whisk
, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream
. Cover the mousse
and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.