Well, I bet you thought it was never going to happen, but I finally got around to doing the chocolate mousse instructions.
There are three "videos" all with the same content, but in different formats. They are listed here in descending order of picture quality, and CPU power required to play back (i.e., the first one requires most powerful CPU). Right-click the links and download them to your HD before watching.
Any problems with the videos, please let me know.
1.) 640 x 480 1.5 Mbit/s H.264
2.) 320 x 240 500 kbit/s H.264
3.) 320 x 240 800 kbit/s MPEG-4
I've put that you need "large" eggs. This is U.K. "large" however, and I'm guessing a U.S. "large" is somewhat bigger.
For U.K. residents, I can heartily recommend Sainsbury's 55% cocoa plain cooking chocolate. Don't use chocolate with lower cocoa content, because it won't work. Higher cocoa content (e.g. 70%) can be used if desired, but in that case I recommend slightly less chocolate per person and that you serve it with whipped double cream (very bitter otherwise). For the Americans (and all other non U.K.ers), I'm sorry, I don't know which chocolate to suggest. If any of you try this out and you like it, perhaps you could let us know which chocolate you used.
Having two people really helps, as egg whites can start to "re-liquify" whilst chocolate is melting; the second person can ensure they stay properly whipped, and can help spoon in the egg whites at the appropriate time.
It is important to stir the egg yolks in as quickly as possible (heat in the chocolate cooks the egg).
The point at which you start to fold* in the egg whites (which should be added a couple of spoons-ful at a time) is critical. Keep stirring the chocolate+egg yolk until it starts to stick to itself, instead of the pyrex. If you take too long to start folding in the egg whites, the mousse will have lumps in it. I don't really know what'll happen if you start folding in the egg whites too soon, but it probably won't be good.
*be patient (especially if making for more than 2 people, the folding can take a while to get going), and make sure you fold
, not stir