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1
Preheat the oven to 200F (95C).
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2
Put the egg yolks and the sugar in a metal bowl and whip them with an electric mixer until they form a thick ribbon, about 5 minutes.
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3
Put the chocolate, butter, vanilla, and salt in a glass bowl and microwave on high for 3 minutes, stopping every minute to stir the mixture.
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4
Be careful that the chocolate does not burn.
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5
When the chocolate and butter are fully melted, stir them until well blended.
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6
Gently fold this mixture into the whipped egg yolks in three additions.
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7
Put the egg whites in a clean bowl.
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8
Using an electric mixer (make sure that the beaters are clean and dry), whip the whites until they form soft peaks.
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9
Fold the egg whites into the chocolate-yolk mixture in three additions, making sure the whites are fully incorporated.
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10
Line a baking sheet with parchment paper and spray it lightly with nonstick cooking spray.
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11
Transfer the chocolate mixture to a pastry bag fitted with a large star tip.
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12
Pipe the mousse into circles approximately 2 inches (5 centimeters) in diameter.
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13
Alternatively, use a small offset spatula to spread the chocolate mousse onto the parchment in circles 1/2 inch (1.25 centimeters) thick.
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14
Bake the mousse cookies until dry and crisp, about 5 hours.
