Chocolate mousse

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Using 2 bowls, sperate 12 eggs, one bowl for yolks and one for whites.

Step 2

In a stand mixer with the whisk attachment beat whipping cream, sugar and vanilla until soft peaks.

Step 3

Transfer mixture to a large bowl and place aside in the fridge

Step 4

CLEAN THE BOWL. You can wipe down the bowl with some vinegar to clear leftover oils

Step 5

In the stand mixer, mix egg whites, cream of tartar, and sugar until stiff peaks that don't droop.

Step 6

Put egg whites in fridge!!!!!

Step 7

In a microwave safe bowl, put chocolate chips and butter/shortening.

Step 8

Microwave in 25 sec intervals until almost all chocolate is melted. Mix until smooth.

Step 9

Whisk egg yolks

Step 10

Mix chocolate slowly into the egg yolks.

Step 11

Mix until smooth

Step 12

(If your chocolate seizes that means the egg yolks were too cold. Add some warm milk to the mixture until it is smooth again.) NEVER EXPOSE MELTED CHOCOLATE TO WATER

Step 13

In a very large pot or bowl, fold together the whipped cream and egg white mixtures. Until uniform, trying not to deflate them.

Step 14

Fold in chocolate mixture slowly, trying not to deflate again.

Step 15

Pour into cups, 9 x 11 pan, use as a cake filling, or put into a springform pan lined with chocolate wafers. Refrigerate.

Step 16

Serve. ENJOY