Crispy Chocolate Mousse

• 4 large eggs, separated
• 3 1/2 tablespoons/45 grams sugar
• 10 ounces/285 grams 64% cacao bitter chocolate, chopped
• 6 tablespoons/84 grams unsalted butter
• 1 teaspoon/4 grams vanilla extract
• 1/4 teaspoon/1.5 grams fine sea salt
• Nonstick cooking spray

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

eggs, sugar, butter, vanilla, salt, nonstick cooking spray

Taken from www.epicurious.com/recipes/food/views/crispy-chocolate-mousse-374159 (may not work)