Can't be bothered separating and whisking and faffing with eggs, to doubtless be left with a sad bowl of yolks you'll forget to use and which will then turn into strange orange cement in a tub in the fridge?
Thankfully, the ever-goddess-like Nigella has the answer in her instant chocolate mousse which uses melted marshmallow instead of eggs and takes about ten minutes to make.
And if you feel like you've been overindulging a little recently and that a bowl consisting entirely of cream and chocolate may not be the wisest choice, I can happily confirm you can replace the double cream with Greek yoghurt (I used Total 2% - the 0% fat stuff might be a step too far - it is chocolate mousse after all) and still end up with a delightful result.
Perfect. Save the eggs for baking. Or French toast. Or something.
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