No-cook chocolate mousse

Separate six yolks from six whites and stir the yolks just to combine.

Warm the butter and chocolate over very low heat, stirring, until melted; 100 to 110F is the preferred melting range.

Whip the whites two to three minutes until just starting to reach a soft peak, still loose and soupy.

Add 70 g of granulated sugar and whip on high another two to three minutes to a stable meringue.

In the cleaned bowl, whip 290 g of heavy cream about 90 seconds on medium to high until stiff, no further.

Fold the whipped cream into the yolks, then fold in the melted chocolate.

Fold in the meringue gently so the whites do not deflate.

Scoop into a freezer bag, cut one inch off the corner and pipe about five ounces into each glass container, about 90% full.

Tap them level, wrap with plastic and set in the fridge at least two hours.

Shave dark chocolate on the large slots of a box grater, add a dollop of whipped sour cream and sprinkle the shaved chocolate over.