Crispy Chocolate Mousse

Directions

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