Place <quantity>355<unit>g</unit></quantity> chocolate chips in the bowl of a double-boiler

Stir gently the chocolate chips until melted. The liquid should not exceed <temperature>37ºC</temperature>

Pour <quantity>240<unit>g</unit></quantity> of heavy cream into a pot on medium heat

Add <quantity>24<unit>g</unit></quantity> of sugar to the heavy cream

Whisk constantly until the heavy cream is at a simmer and sugar is dissolved. Turn off stove

Whisk in <quantity>29<unit>g</unit></quantity> of brandy

Quickly whisk the cream while adding <quantity>36<unit>g</unit></quantity> of pasteurized egg yolks

Continue to whisk to avoid the pasteurized egg yolks from scrambling

Mix the melted chocolate with a wooden spoon while pouring the heavy cream mixture into it

Add <quantity>240<unit>g</unit></quantity> of pasteurized egg whites to the bowl of a stand mixer with a whisk attachment

Whip the egg whites. Begin on low and slowly raise the speed 3 times

Once reaching speed 4, add <quantity>24<unit>g</unit></quantity> of sugar. Continue to whip until achieving stiff peaks

Carefully fold the egg whites into the chocolate

Gently press plastic wrap directly to the surface of the mousse. Refrigerate for 12h until the mousse is cool and set

The mousse is ready! Scoop as it is to enjoy a fluffy, set mousse, or stir to enjoy a smooth and creamier mousse!