Chocolate Mousse

Circle B Kitchen

1 12-oz pkg chocolate chips

½ cup water

1/8 tsp salt

½ cup sugar

6 eggs, separated

1 cup heavy cream, whipped

Place chocolate and water in top of double boiler. Heat over simmering water till melted. Add egg yolks one at a time. Beat well. Remove from heat and cool to room temp. Beat egg whites and salt till soft peaks form. Gradually beat in sugar till stiff, not dry. Gradually fold chocolate mixture into egg whites. Fold in whipped cream. Cover with plastic wrap and chill till firm (overnight or 4 hours). Can top with additional whipped cream and shaved chocolate