Place a saucepan with 2-inches of water on medium heat. You will need 3 heat-proof bowls that can be set on the saucepan.
Bowl 1 - In the first bowl, add the chocolate and butter. Place it over the saucepan with simmering water. Let the chocolate melt. Stirring when needed. Set aside to cool slightly. Tip - Chocolate can seize if any steam gets into it. So, keep the heat on medium to low and stir as necessary.
Bowl 2 - In the second bowl, add the egg yolks and 2 tbsp of sugar. Combine well. Then, place it over the saucepan with simmering water. Using a whisk, stir continuously until all the sugar is melted and the yolks are barely warm. And set aside.Tip - You want the heat to be on medium to low (not high) to prevent the eggs from cooking. You don't need a thermometer but as a guide, it should be about 149 F.
Bowl 3 - In the third bowl, add the egg whites and the remaining 2 tbsp of sugar. Place it over the saucepan with simmering water. Use a clean whisk to stir until all the sugar has melted. We want the mixture barely warm. Tip - Keep the heat on medium to low (not heigh) to prevent the eggs from cooking. You don't need a thermometer but as a guide, it should be about 144 F.
In the bowl of a stand mixer with the whisk attachment, whip the whipping cream with the Baileys Irish cream and vanilla extract to soft peaks - And set aside.
Using the same mixer and whisk attachment (no need to clean the bowl), whip the egg yolks until light and fluffy - set aside.
Clean the mixer bowl and whisk attachment as we need a clean grease-free bowl. Then whip the egg whites to stiff peaks - And set aside.Tip - It is very important to clean the bowl and whisk as any grease will prevent the egg whites from whipping to a stiff meringue.
First, add the whipped yolks to the chocolate mixture - fold gently but don't overmix.
Next, add the whipped cream to the chocolate mixture - fold gently but don't overmix.
Finally, add the whipped egg whites to the chocolate mixture - fold gently until you have not white streaks.
Divide the mixture evenly between 6 individual glasses.Tip - I like to pour the mousse into a piping bag and then pour it into the glasses. This makes it easier to pour and keeps the glasses clean.
Chill the mousse in the fridge for at least 2 hours - preferably 4 hours or overnight.
To keep it simple, you can garnish the mousse with some chocolate shaving and serve. Tip - Scraping a chocolate bar with a vegetable peeler is an easier and quicker method to make quick chocolate shavings.
I like to top mine with whipped cream and chocolate shaving. It adds a nice color contrast especially when entertaining.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you