chocolate mousse with black cherries and chocolate and truffle chips

Chocolat mousse
Black cherries in syrup
Chocolate and truffle chips

The mousse.
Take 3 eggs, 125g of ‘cooking’ chocolate 70% cocoa, 10g of unsalted butter, 125ml of full fat cream and 35g of caster sugar. 
Separate the egg whites and yolks while they are cold. Place the whites in a large bowl and yolks in a small bowl. Leave whites aside.
Whisk the yolks.
Place chocolate and butter in a bowl. Melt in a bain marie, stirring until smooth. Set aside to cool.
Beat the cream until stiff peaks form.
Add the sugar to the egg whites and beat the whites until firm peaks form. 
Fold the egg yolks into the cream using a rubber spatula and add the chocolate (which should be runny and lukewarm). 
Mix the egg whites mixture into the chocolate mixture in half at a time. Turn a few times. Avoid over mixing.

The chocolate shapes.
Melt some 70% cocoa chocolate. With a spatula spread it over some film until very thin. Put in the fridge for an hour. Take out of fridge and cut into rough unsymmetrical triangles of different proportions.

Cut some truffles into similar shapes.

Place a cookie cutter in the plate. put some chocolate mousse around the edges and fill with 3 or 4 black cherries. Then cover the cherries with chocolate mousse and remove the cookie cutter. 
Cover with powdered chocolate using a small tea size sieve. Powder around the the bowl of the plate and wipe off the residual powder to make a clean circle around the bowl. Place the chocolate pieces (some against the sides of the mousse and some in the top of the mousse) the mousse should hold them in place and sprinkle again some chocolate powder over the pieces. Again, wipe off the residual powder around the bowl of the plate. Then place the truffle pieces in and around the chocolate pieces.