• Melt the chocolate in a bowl over simmering water, or in the microwave using 20 sec bursts.
• Stir occasionally to check when it has barely melted. Avoid overheating.
• Place the egg yolks and and the yoghurt in a food processor and whizz until pale or beat with a whisk.
• Add the melted chocolate and process on high (or whisk in) until smooth and glossy. (If not using the yolks, just beat the yoghurt into the melted chocolate).
• Whisk the egg whites in a separate bowl until stiff.
• Gently fold in a quarter of the egg whites with a spoon or rubber spatula into the chocolate mix to lighten the mix.
• Then pour into the remainder of the egg whites and gently fold until well combined but still light.
• Pour into the serving glasses and refrigerate for at least two hours. Peel and cut the kiwifruit into small chunks and spoon over the set mousse before serving.

*Note: An easy way to peel ripe Kiwi:
Cut the top and base off the kiwifruit. Starting at one of the cut ends, insert a dessert spoon between the skin and flesh of the fruit until it covers the length if the fruit. Rotate the fruit, holding the spoon firmly to remove the skin in one piece. This way there is no waste and once you get the hang of it, it is much faster and you are left with a smooth skinless kiwi.