White Chocolate Mousse with a dark chocolate sauce

Made using this recipe mostly to see if it would set without gelatine.
And I don't think it does. After leaving it over night it hadn't set adequately so I stuck it in the freezer this morning. Unfortunately I ate it before it had thawed completely so I'm still not sure if it would have held together.
As this uses raw egg in the recipe I would have used Italian meringue (hot syrup is poured into the egg whites whilst beating which has the effect of cooking the egg in the process of whipping) in the restaurant. However I don't have a heat proof bowl at home.