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1
Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler).
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2
Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.
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3
Remove the bowl from the heat and let cool slightly.
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4
Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition.
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5
Set aside.
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6
In another bowl, beat the egg whites until foamy.
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7
Add the cream of tartar and beat until soft peaks form.
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8
Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.
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9
In a chilled bowl, beat the heavy cream until it begins to thicken up.
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10
Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.
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11
Now that you've got the elements prepared, put it all together.
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12
Gently fold the egg whites into the chocolate mixture to lighten it.
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13
Then, fold in the whipped cream.
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14
Take care not over work the mousse or it will be heavy.
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15
Divide the mousse between 4 individual glasses, preferably Moroccan glasses.
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16
Cover and chill for several hours.
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17
Garnish with whipped cream and chocolate shavings before serving.
