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. Pro 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.Pro 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, salt, 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. Pro 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 vanilla extract to almost stiff 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.Pro 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 no white streaks.
Your chocolate mousse is ready to be used between your cake layers. This will stay in the fridge for 3 to 4 days.
Use good quality chocolate. No baking or cooking chocolate when making a mousse.
Chocolate can burn easily so make sure to keep the heat on low when melting.
Also, chocolate will seize with any steam or water droplets from the double boiler. So make sure to keep the heat low and work carefully
Eggs separate well when chilled because the yolks stay whole but eggs whip beautifully when warm. So separate cold eggs but whip when they are warm.
Again, when cooking the egg yolks and egg whites with sugar, don't make haste. While the sugar will help stabilize it can still curdle with high heat. So, keep the heat low and stir constantly.
When whipping egg whites make sure you clean the whisk attachment and bowl well. Otherwise, any grease on the bowl or whisk will prevent the eggs from whipping.
There are endless ways to flavor a chocolate mousse. The most common would be Baileys (use my homemade baileys) for me. In addition, you can also add berries such as raspberry, strawberry, or blueberry. Also, orange liquor, mint, or even licorice. And yet, a word of advice - make sure you are confident that your guest is going to appreciate the flavor you add. For example, I'm not a huge fan of the combination of orange or mint, with chocolate. So, never assume that everyone will like what you like.
This mousse is delicious on its own and can be poured into glasses to make a dessert, molded into a cake pan to make a mousse cake, or filled in cake layers.
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