Chocolate Mousse in chocolate sauce

This did not come out quite the way I'd anticipated and really doesn't look that appetising. (seriously it looks, at best, like a lump of meat covered in gravy)
But it did prove that the recipe would hold together when unmoulded which is good to know as I've got an idea I want to try out.

Chocolate Mousse
· 50g dark chocolate
· 1 medium egg
· 1 tsp caster sugar
This is a very simple recipe for a chocolate mousse, it should make enough for 1-1½ people depending on how much they like chocolate mouse and the size of the person in question. I developed this recipe for Amedei Porcelana Chocolate (at £7.60 for 50g it's just about the worlds most expensive chocolate) but any good quality dark chocolate will do, 70% dark cocoa solids are best.
First melt the chocolate in a clean bowl over a pan of hot water and let it cool slightly. While this is happening separate the egg and beat the white with the sugar until you get firm peaks (Oo-er). When beating egg whites always use clean equipment and avoid the yolk or any other sort of fat from contaminating the whites as this will emulsify the proteins in the whites and prevent the egg from whipping.
Gently beat the egg yolk into the melted chocolate; if you want to add alcohol to the mousse add it now. If the chocolate starts to stiffen add a little warm water or cream to loosen it. Gently fold the egg whites into the mixture then spoon into a ramekin or small bowl and chill before serving.