Chocolate Mousse in 30 Minutes

Instructions:

1. Place the chopped chocolate and butter in a double boiler. Melt over low heat, stirring occasionally, until the mixture has a silky, glossy sheen. Remove from heat and let cool for 5-10 minutes until warm to the touch but not steaming.
2. In one bowl, whisk the egg yolks and sugar until the mixture is pale and thick.
3. In a separate clean bowl, beat the heavy whipping cream and vanilla extract until stiff peaks form.
4. In a third bowl, whip the egg whites and a pinch of salt until they form firm, glossy peaks.
5. Gently whisk the egg yolks into the melted chocolate base.
6. Using a rubber spatula, gently fold 1/3 of the whipped cream into the chocolate mixture to lighten the base.
7. Carefully fold in the remaining whipped cream, followed by the whipped egg whites. Fold only until no white streaks remain to preserve the aeration.
8. Divide the mousse into serving dishes and chill in the refrigerator for 4 hours before serving.