4oz unsweetened chocolate
1/2 cup + 1oz semi-sweet chocolate chips
1.5 tsp. (1/4 fl. oz.) vanilla extract
3 egg whites
1/3 cup + 1 tsp. superfine sugar
3 cups heavy whipping cream
1/4 cup confectioner's sugar (or 1/2 cup, for a sweeter mousse; see step 4)
1. Melt the unsweetened chocolate and 1/2 cup of chocolate chips.
2. Add vanilla extract to melted chocolate and stir to blend. The vanilla will cause the chocolate to thicken considerably, so it is important to stir the mixture briskly until fully blended, to avoid clumping. Set aside to cool, stirring occasionally.
3. In a large mixing bowl, whip 2 cups of heavy cream until stiff.
4. In another large (and preferably deep) mixing bowl, beat egg whites until stiff and glossy (they are done when they can form peaks).
5. Add all of the superfine sugar to egg whites (add small amounts at a time, beating continuously). This will cause the egg white mixture to lose some of its stiffness. For a sweeter mousse, add an additional 1/4 cup of confectioner's sugar.
6. Carefully fold the whipped cream into the egg white mixture.
7. Blend the cooled chocolate into the cream/egg white mixture.
8. Put remaining chocolate chips (1oz) into a plastic bag and pound with a hammer or mallet until the chocolate has the consistency of coarse sand (note: you may wish to double bag so as to minimize the risk of the bag breaking). Fold pounded chocolate into mousse.
9. Put the mousse into a bowl and chill for 3 to 4 hours.
10. Shortly before serving, whip remaining cup of cream and add confectioner's sugar. Spread on top of mousse.
Serves eight.
