MIREILLE'S MOUSSE AU CHOCOLAT REDUX

Ingredients:

225g dark chocolate, in small pieces
2 T milk or cream
60 g butter
100 g sugar, divided
4 eggs, separated, at room temperature
2 egg whites

Methodology:

Melt the chocolate with the milk and butter in a double boiler.
Beat the 4 egg yolks and pour the chocolate mixture into the yolk mixture slowly, whisking until thoroughly mixed. 
Beat the egg whites to soft peaks, add 100 g sugar and beat to stiff peaks. 
Mix 1/3 of the whites into the chocolate to lighten.  Then fold the remaining whites into the chocolate mixture until just blended.
Chill overnight.



Edited to add 3/29/17: the below is not the chocolate mousse I remember.  It is oddly chewy, and not at all light and airy.

Ingredients:

225g dark chocolate, in small pieces
2 T milk or cream
60 g butter
100 g sugar, divided
3 eggs, separated, at room temperature
pinch of salt
1 t vanilla

Methodology:

Melt the chocolate with the milk and butter in a double boiler.
Beat the 3 egg yolks with 50 g of sugar until pale and smooth.
Pour the chocolate mixture into the yolk mixture slowly, whisking until thoroughly mixed. Whisk in the vanilla and chill.
Beat the egg whites to soft peaks, add 50 g sugar and the salt, and beat to stiff peaks. 
Mix 1/3 of the whites into the chocolate to lighten.  Then fold the remaining whites into the chocolate mixture until just blended.
Chill overnight.