Melt the chocolate together with the butter in a saucepan or in the microwave, remembering that in the microwave, chocolate holds its shape.

Blend the warmed chocolate and butter mixture until smooth.

Add in the 4 egg yolks and sugar ( if you need it - the chocolate may already be sweet enough). If you add sugar, then blend until sugar is completely dissolved in the chocolate mixture and the texture of the mix is perfectly smooth.

Make the meringue as directed below.

 Fold the meringue into the chocolate.

Spoon the chocolate mousse into individual serving dishes, or use a pastry bag to pipe the mousse into shot glasses

Cover and chill until ready to serve.

For a little extra pizzazz, top each serving with a bit of whipped cream and a sprinkling of edible glitter

Start with a clean dry bowl. And a stand mixer or hand mixer.

Place egg whites in the bowl and whisk just until they are soft and foamy.

With the machine running, add the sugar to the egg whites and blend for a minute or two on medium speed.

Take the bowl away from the mixer and place it over a large saucepan that is filled three quarters of the way full with simmering water. This makes a double boiler.

With a hand whisk, stir the eggs and sugar mixture constantly with a whisk until the mixture is warm and no longer grainy to the touch. This will only take a total of  2-3 mins

Take the bowl off the pit of water and move it back on your counter or onto your stand mixer.

Now rev up the mixer from medium high to high to whip the egg whites until they are stiff (about 5-7 minutes). Or until you can dip the whisk in the eggs and they form a peak ( this is the stiff peak stage)

Finally, slowly pour in vanilla or your favorite liqueur while the meringue is whipping. Taste and add more flavoring if desired.

Fold the meringue into the chocolate mousse base as directed in the instructions above.