Melt the chocolate - I use the microwave but you can use whichever method you prefer.
Set chocolate aside to cool slightly.
Add eggs to the bowl of a benchtop/stand mixer and beat for about 6 minutes.
While this is beating add the cream to a separate bowl and use a different beater to whip the cream until peaks form.
Return to the stand mixer and the beaten eggs after 6 minutes or so and, with the mixer still running, add the maple syrup (or preferred sweetener) and continue to beat for another minute or so.
Add the chocolate to the egg mixture and gently fold through by hand until the mixture is roughly combined.
Then add the whipped cream and very carefully fold it through, trying not to over mix.
Spoon the mixture into ramekins or small bowls.
Place mousse in the fridge to set for several hours or overnight.