I'm planning on making chocolate mousse for Christmas Eve dessert. But the style of mousse that I love is the one where there are tiny, tiny air bubbles in the mousse which make for that wonderful texture as it melts in your mouth. This is the kind that I had regularly in Paris and fell in love with. As I'm looking through recipes, I see that there are two general categories: those made with whipped cream and those made with whipped egg whites. Can anyone tell me which will give me the texture I'm looking for? I'm guessing the egg whites, but I'd love some guidance.