Melt the chocolate in a double boiler. Make sure the water doesn’t boil and the chocolate doesn’t get too hot, or it will become bitter.

Heat the milk and heavy cream together until just simmering.

Pour the milk and cream mixture into the melted chocolate in three additions, mixing well each time to create a smooth, creamy ganache (the chef’s secret is in this ganache).

In a stand mixer bowl, combine the egg whites and brown sugar. When the mixture becomes foamy, increase to high speed and beat until stiff peaks form.

Vigorously mix one-third of the beaten egg whites into the ganache, without worrying about deflating the whites.

Gently fold in the remaining egg whites in two additions, being careful not to deflate them.

Divide the mousse into individual cups or pour into a large serving bowl, as you prefer. Refrigerate for 3 hours.

Enjoy!