Chefjeff's Chocolate Mousse

Shave the chocolate thinly right from the brick. I find it easier to work with a whole brick, but you can break it up if needed. Set up a double-boiler for melting. Separate the egg whites from the yolks, placing egg whites into a mixing bowl (metal is best). Discard the egg yolks. Fold the sugar into the egg whites slowly and mix over the steam from the pot (DO NOT COOK THE EGGS!) The goal here is to melt the sugar into the egg whites and smooth it. If the bowl is getting too hot or starting to cook the egg whites, pull away from the steam and continue mixing. Whip eggs in a mixer (or by hand-fast) with a wire whisk until it becomes creamy. Place the chocolate in the double boiler to melt. Whip the heavy cream in a large mixer on slow using a whisk, but by hand is fine too (whip quickly). Add the vanilla when the whipped cream is nearly ready. Set aside. Once the chocolate is melted, fold it into the egg white mixture. To get the correct consistency, it is important to continue folding. Fold the whipped cream into mixture and continue folding until the mousse has a consistent color throughout. Finish by folding in the anisette. Cover with plastic wrap and refridgerate for at least 4 hours; best to do it overnight.