Tips: For this mousse type, you can optionally add approx. 0.1/0.2% of gelatin sheets (2 to 4 g of gelatin sheets for this recipe) to stabilize the mousse and prevent syneresis or water loss during refrigeration.
The final temperature of this mousse isn't as important as those that include whipped cream. It can be worked at a higher temperature, although after tests we found that it is best to keep the temperature within 24 to 28°C to ensure the couverture starts to crystallize to obtain a better final texture. (Remember always: white and milk couvertures, lower temperature; dark couvertures, higher temperature).
This mousse can be used in all types of dessert, entremets or served in glasses, however ideally it should be used in those where the mousse doesn't need to be handled much. The final texture is not liquid, due to the whisked egg whites, so a piping bag with a wide tip can be used for assembly. It has good stability when refrigerated.