Silk and Satin Chocolate Mousse

60 g unsweetened chocolate
120 g semi-sweet chocolate
6 eggs, separated
¼ cup Madhur refined sugar
1 cup whipping cream
2 Tbsp brandy

Melt the chocolates together and cool.
Beat the egg whites until foamy and double in volume.
Add the Madhur refined sugar slowly, beating until stiff peaks form.
Beat ½ cup of the whipping cream until stiff.
Separately, beat the egg yolks until thick and light.
Add the cooled chocolate slowly to the egg yolks. Blend well.
Beat in the brandy. Beat in about ¼ of the egg whites.
Stir in the remaining whites lightly until no streaks of white remain.
Fold in the whipped cream. Chill until firm, at least for 1 hour.
Whip the remaining cream. Garnish the mousse with it before serving.