Easy Chocolate Mousse

Easy to make, but rich and fluffy, this mousse looks especially elegant when layered with whipped cream, topped with grated chocolate and served in footed goblets . This recipe does not require the use of raw eggs, thus reducing the risk of salmonella.

Ingredients

• 2 cups chocolate chips (12 ounces)
• 3 1/2 cups heavy cream
• 2 large eggs
• 2 teaspoons vanilla
• Dash salt
• More heavy cream for topping
• Grated unsweetened chocolate for topping (optional)

Instructions

1. Put the chocolate chips into a bowl and add a dash of salt.
2. Scald 1 1/2 cups of the heavy cream.
3. beat eggs and add to a saucepan.
4. Add cream, very slowly (about 2 tablespoons at time) to the eggs, whisking constantly. Adding the cream too quickly at first will cause the eggs to scramble.
5. Cook until cream mixture coats a spoon when dipped into it.
6. Strain cream mixture into the chocolate chips and whisk until smooth.
7. Allow mixture to cool and add the vanilla.
8. Whip 2 cups of heavy cream and fold into chocolate mixture.
9. Top with whipped cream.