Serendipity Dark Devil Chocolate Mousse

(Zoom in to see my five week old chipped covid nails).
As a devoted chocoholic, I naturally love a rich, delicious chocolate mousse. I also love the iconic NYC restaurant Serendipity, famous for its frozen hot chocolate, incredible desserts, and charmingly whimsical decor. I have great pics of taking my daughters there on Mother’s Day 16 years ago, when they were 4 and 2. Serendipity has a terrific cookbook with a number of their famous recipes. I love making this mousse, which can easily be non dairy. This freezes well so it can be made in advance. Just wrap tightly with plastic wrap. Serve with whipped cream, berries, or chocolate shavings.

Ingredients for 6 to 8 servings:
4 large eggs separated, room temperature
1 tbsp vanilla
2 tbsp brandy liqueur
12 oz unsweetened chocolate, melted and cooled
1 1/2 cups heavy cream
1/4 cup sugar

Directions:
Whisk egg yolks, brandy, and vanilla on top of a low simmering double boiler. I put the liquid in first or the eggs solidly fast. Cook and mix until mixture is thickened and hot, about 5 minutes.
Add yolk mixture in three additions to the cooled chocolate. The chocolate will thicken.
In a clean mixing bowl, whip cream until soft peaks form. Fold the cream into the chocolate in three additions, stirring well after each time but leaving some white streaks.
In a second mixing bowl with a clean whisk attachment, whip egg whites until frothy. Slowly add sugar. When soft peaks form, add into the chocolate mixture, again in 3 parts. Mix gently until the mixture is a uniform chocolate color and no streaks remain.
Spoon into pretty dessert glasses, bowls, or ramekins. Wrap and refrigerate at least 30 minutes until firm. Serve cold.