1) In a heavy saucepan, combine 4 ounces bittersweet chocolate, chopped into small pieces, 2 tbsp cherry brandy, 1 tbsp butter, 1 tbsp light corn syrup, and 2 tbsp sugar. Melt over very low heat, scrape into a bowl and allow to cool a little.
2) Seperate two eggs. Whisk the whites until soft peaks form (a hella-long time. You cannot do this by hand. Get a mixer). Beat yolks into cooled chocolate mixture, then gently mix in a dollop of whites to lighten it. Carefully folk fork in remaining whites. Take care to keep mousse airy.
3) Spoon mousse into two wine glasses. Cover with plastic wrap. Refrigerate for at least two hours.
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