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1
Melt the chocolate over hot water.
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2
Let it cool until only warm.
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3
While the chocolate cools, whip the cream until it forms medium-stiff peaks.
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4
Do not overbeat or the mousse will lose some of its smooth, light texture.
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5
Separate 4 of the eggs and set the whites aside.
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6
Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer.
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7
Beat until eggs are thick and lemon colored, around 5 minutes.
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8
While the yolks are beating, place the 4 egg whites in a clean copper or stainless steel bowl and whisk, preferably by hand, until the whites start to stiffen.
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9
Sprinkle on the confectioners' sugar and beat until you have firm peaks.
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10
Working quickly, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks.
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11
Stir until smooth, then add the remaining cream.
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12
When it is fully incorporated, add the liqueur and vanilla, then fold in the whites until just blended.
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13
This mousse can be poured into small individual serving dishes or into 1 larger dessert dish.
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14
Chill at least 4 hours before serving. (Chilling it overnight intensifies the flavor.) The mousse may be frozen for up to 2 weeks.
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15
Remove from the freezer and let it sit in the refrigerator overnight before serving.
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16
VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe, then fill it with the mousse.
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17
Chill for 4 hours, then pipe whipped cream on top.
