Spoon some mousse in each small serving dish on a plate and place 1 or 2 of those St. Michael's tea biscuits or reduced fat shortbread or other crispy butter cookies. do not serve it with extra cream coz it's already very creamy!
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Mousse au Chocolat (Chocolate Mousse)
Serve 6

8 oz. semisweet or bittersweet chocolate, cut in small pieces
5 T. water
2 T. unsalted butter
1 T. crème fraiche or sour cream
5 large eggs, separated
pinch salt
1 T. sugar

For best result, all ingredients should be at room temp.

In a heavy medium saucepan over low heat, melt the chocolate with the water, stirring until smooth and shiny. (The mixture must never be hot, only warm to the touch.) Remove from the heat. Stir in the butter and crème fraiche slowly until smooth. Whisk in each yolks, one at a time, gently and slowly so as not to stiffen the chocolate, but still to maintain the gloss.

In the bowl of an electric mixer beta the whites with the salt until foamy. Add the sugar and beat until stiff but not dry. Scrape the chocolate mixture into a med. Bowl.

Stir a small amount of the whites into the chocolate. Fold in the remaining whites until almost smooth (small bits of egg white may remain but it's OK.)

Scrape into a rather large serving bowl; cover loosely and refrigerate, preferably overnight. Mousse is best chilled 24 hours.