Place a large mixing bowl and whisk in the freezer to chill.
Meanwhile, mix together chocolate chips and Lorann Red Velvet Bakery Emulsion in a medium microwave-safe bowl. Then, 30-second increments microwave until the chocolate is melted and smooth.
In the chilled bowl, whisk together heavy cream, powdered sugar, and vanilla until soft peaks form. Place mix into the refrigerator until you're ready to use.
In a large mixing bowl, using an electric mixer, whip the egg whites until soft peaks form.
Slowly add the white sugar and beat until peaks are shiny and firm being careful not to overbeat.
Gently fold in 1⁄2 of the beaten egg whites into the melted chocolate. You may have to heat the chocolate again in case it has hardened during the other steps. Then, add in the remaining egg mix.
Once the chocolate and egg mixture is combined completely, gently fold in the whipped cream.
You can pour the mousse into one large serving dish or into individual containers before covering and refrigerating for at least an hour, or until set.