Put on a water bath and melt the chocolate in it. Separate the eggs. Beat the egg yolks with half of the vanilla sugar until the color is a little lighter. Can also take a little longer. Whip the cream until stiff. Beat the egg whites really tight, if necessary add a pinch of salt, this binds the water and the egg whites become firmer. For larger quantities, it is advisable to whip the egg whites in several servings, otherwise liquid will collect at the bottom. There must be no traces of fat on the mixer (e.g. from the cream).
Mix the melted chocolate with the egg yolk in portions. The mass is now very tough. Now fold in the whipped cream a little at a time, then the mixture will be easy to stir again. Finally, very carefully fold in the egg whites again in portions. Here, very small flakes can remain, these make the mousse nice and frothy afterwards.
Chill for at least 2 hours until the mousse has set properly.
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