1. In a small saucepan, reduce maple syrup by ⅓ to ¼ of volume.
2. In mixing bowl, whip egg yolks until they are pale and thick, and pour warm reduced maple syrup in thin stream.
3. Whip cream to stiff peaks and set aside.
4. In separate bowl or electric mixer, whip egg whites to stiff peaks.
5. Fold whipped egg whites and whipped cream into egg yolk mixture.
6. Set and chill as desired.

To Serve

This recipe can be used for verrines, as a top layer to cakes or other pastries, piped into choux, just to name a few uses. It can be poured into moulds while fluid and will retain its shape like other chocolate mousse preparations.