Put the chopped chocolate pieces into a bowl and add the milk. Dissolve the chocolate and milk in a hot water bath (water must not boil).
Beat the yolks until foamy, remove the bowl from the hot water bath and stir the foamy egg yolks into the chocolate mixture.
Beat the egg whites together with the sugar until they are stiff and have a creamy texture; pour into the chocolate mixture and mix well.
Whip the cream until it has a thick, creamy texture and mix it into the chocolate mixture (keep some whipped cream for garnish, if desired).
Pour the mousse into a bowl and cover with transparent plastic wrap. Keep cool at 1-5°C over night.
Using two dessert spoons make “quenelles” from the chocolate mousse (or you can also use an ice cream scoop and make round balls).
Place them on the dessert plates.
Garnish with whipped cream and fruit.