Tips & Tricks
This kind of mousse needs to be eaten soon after making and must always be kept in the fridge because it contains raw egg.
Remember to let the chocolate cool before adding the yolks. This will keep them from curdling. Don’t let the chocolate cool so much that it hardens because it will become difficult to incorporate the whites; they will collapse and the mousse will not be light and fluffy. It is best to mix the yolks when the chocolate is lukewarm.
If you let the yolk and chocolate mixture cool too long and it becomes a little thick, remember to first add a teaspoon of beaten egg white and stir to soften the mixture. This will make it easier to fold in the rest.