Preparation: Break eggs and separate whites and yolks in different bowls. Stir sugar with egg yolks until foamy and set aside. Dissolve chocolate in double-boiler or in microwave, then combine with Pero and egg mixture. Cool down. Whisk egg white and cream separately until firm. Stir all ingredients together carefully until creamy. Let mixture cool overnight.
Flour big dark plate with powder sugar or a bright plate with cinnamon or hot chocolate. Put 3 tablespoons mashed berries (i.e. raspberries) or fruity dessert sauce in the middle. Form egg-shaped mousse servings with two tablespoons each and arrange 3 servings over the mashed fruit.
Makes 6 servings.