Melt the chocolate in a bain marie or a bowl set over a saucepan of simmering water. Once the chocolate has melted then stir in the peanut butter until smooth.

Remove the chocolate peanut butter from the heat and let cool for a couple of minutes.

Lightly whisk the egg yolks together then pour carefully into the chocolate peanut butter, stirring to combine.

In a very clean bowl whisk the egg whites to firm peaks.

Using a metal spoon, fold the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest.

Divide the mousse equally into four serving bowls or glasses. Place in the fridge to set for at least 2 hours.

Just before you are ready to serve, whisk the whipping cream until thick and floppy and spoon equally over the top of each individial mousse. Decorate with shavings of blond chocolate.