Begin by melting the Beroia Cocoa Mass using a gentle heat method, ensuring it is smooth. In a separate bowl, whip the egg yolks with sugar until they become pale and creamy. Incorporate the melted cocoa mass into the egg yolk mixture, blending thoroughly. Whip the egg whites with a pinch of salt until stiff peaks form. Carefully fold the whipped egg whites into the cocoa mixture. In a separate bowl, whip the Beroia Sterilized Cream until it forms soft peaks, then fold it into the chocolate mixture. Add vanilla extract for flavor. Divide the mousse into serving glasses and refrigerate for at least 4 hours until set. Your indulgent French Chocolate Mousse is now ready to be savored, offering a rich and velvety texture that is sure to delight the taste buds. Enjoy this classic French dessert!