6 Large (Jumbo, 7 Ounces Pasteurized Egg Whites At Room Temperature)
Bring two inches of water to a simmer in a medium saucepan. Place chocolate in a stainless-steel bowl and set over water. Bottom of pan should not touch water. When chocolate has melted, remove bowl from heat and whisk in butter, one piece at a time. Add egg yolks one at a time and gently whisk in. Return bowl to simmering water and cook gently, stirring constantly, until mixture just reaches 160 degrees. Avoid going over 160 or chocolate will be grainy. Remove from heat and let cool 10 minutes.
Beat egg whites in a second stainless steel bowl until soft peaks form. Sprinkle sugar over whites and continue to beat until whites are stiff and glossy. Add one-third of egg whites to chocolate and mix to combine. Add remaining whites and fold in gently until no white streaks remain. Do not over mix. Pour mousse into 8 serving dishes, wrap tightly with plastic wrap and refrigerate 2 hours. Let mousse stand 15 minutes at room temperature before serving.
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