Cut the chocolate into pieces. Place chocolate chips in a large bowl.
Heat the milk and cream in a saucepan just until boiling. Remove from heat and keep you.
Cut the butter into small pieces.
Separate the eggs. Beat the egg whites very stiff with salt and sugar. In the last seconds before turning off the mixer, add the egg yolks.
Add the milk and cream mixture to chocolate. Mix well until the chocolate melts. I recommend using a foué to stir the mixture until the temperature about 40 degrees, slightly warmer than its lip. Add butter and continue mixing until melted.
Add a little of the chocolate mixture to eggs. Mix gently with a spatula silicon. Then add the egg mixture once the chocolate mixture, incorporating everything with gentle movements that do not lose the clear air. Mix just until uniform with a mousse.
Transfer mixture to bowl in which you want to serve. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
It is recommended that one should serve the mousse within 24 hours because of the eggs. I think it will have no problem, because there will be nothing left!Ingredients
340g good quality chocolate, semisweet
40ml whole milk
200ml whipping cream
40g unsalted butter extra
6 eggs
a pinch of salt
30g sugar
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