This is a recipe that I stole and modified from some old french class notes from many years ago. Over time I changed the recipe and modified quantities to suit my family's tastes. Please feel free to ask me any questions or to make any suggestions on any unclear steps or steps that you feel could be improved!

Step 1: Tools and Ingredients

Ingredients:
- 400 g Chocolate (I cheat and use chocolate chips, but feel free to substitute a better quality of chocolate)
- 150 ml Butter
- 400 ml Whipping Cream
- 25 ml Sugar
- 5 large Eggs

Tools:
- 2 pots, 1 smaller than the other
- mixing bowl for whipping cream
- Large bowl for mixing
- 2 small bowls for separating eggs
- Electric hand mixer (mixing can be done by hand but this is by far easier)
- wooden spoons or plastic
- Measuring cup
- serving dish
- about 24 hours of time before serving

Step 2: Egg Separation

Separate the egg white from the yolk into separate bowls and put aside for later.

This can be done by cracking the egg in the middle section and pouring the yolk from one shell to the other, while allowing the white to pour into a mixing bowl.

Step 3: Whipping Cream

Prepare whipping cream and store in fridge for later

Enlist the help of a friend to clean the beaters for future mixing.

Step 4: Preparing the Chocolate!

Melt the chocolate with the butter, mixing continuously.

Pro-Tip: Use two pots to melt the chocolate. One on the burner containing water, the other containing the ingredients nested in the first. The water boils and transfers the heat to the second pot. Using this setup it is easier to regulate the heat by lowering or raising the second pot.

Step 5: Return of the Yolk

Once the chocolate and butter is thoroughly mixed (all smooth, no lumps) turn off the stove but keep the pots on the still hot element. Add and thoroughly mix in the egg yolks. Once mixed take the pot off the element and separate the two pots. (the heat makes mixing slightly easier)

Step 6: Egg Whites

Start beating the egg whites, when the whites start to firm add the sugar and continue beating the mixture until it is quite firm

Step 7: Mixing It Up

Transfer the chocolate mix from the pot to the large mixing bowl and slowly start adding the egg whites while mixing by hand. (Don't use the electric mixer for these next few steps, it is better to mix by hand as it reduces air pockets and allows for a smoother end product)

Step 8: Return of the Whipping Cream

Once the whites are thoroughly mixed in start to add in the whipping cream. Keep mixing by hand until the mixture is completely blended and smooth. (No lumps! And all one colour)

Step 9: On the Final Stretch

Once mixing is complete, transfer the mix to a serving dish and store in the fridge for one night prior to serving (to allow the mousse to set).

Pro Tip: agitate the mousse by hand until all air pockets are removed, for extreme smoothness.