Chocolate Triffles

Coarsely chop the chocolate and melt over a hot water bath.

Separate the eggs. Beat the egg yolks with the vanilla sugar until fluffy.

Whip 125 grams (approximately 4.5 oz) of the cream until stiff.

Whisk the egg whites with the sugar until stiff.

Add the egg yolk mixture to the melted chocolate and whisk together. Quickly whisk the whipped cream into the chocolate mixture, before the mixture solidifies.

Gently fold in the egg whites.

Beat the remaining cream with the stabilizer until stiff.

Cut the sponge cake horizontally into 1 cm thick layers. Using the triffle cups for size and shape, cut out 16 pieces. Drizzle the cake pieces with sherry.

Place a layer of the sponge cake in each triffle cup. Spread some of the chocolate mousse on top. Place another layer of cake and top with whipped cream. Place another layer of cake and top with chocolate mousse. Place a final layer of cake and top with the whipped cream.

Chill for at least 2 hours in the refrigerator.