I substituted bittersweet chocolate for the mousse b/c we prefer a slightly less sweet chocolate taste. While the taste was wonderfully rich, I would recommend either more thorough instructions for making the mousse or advise the baker to read up on the trad French method. In my attempt to reduce the risk of salmonella, I kept the chocolate mixture over heat, which basically deflated all of the air in my egg whites when I folded them in. I have since educated myself on this, so I won't make the same mistake. Oh, and definitely leave yourself the 2 days for this to set...maybe adding a bit of cream of tartar to your egg whites may help in stabilizing them.
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I substituted bittersweet chocolate for the mousse b/c we prefer a slightly less sweet...