CHOCOLATE MOUSSE

Rich, delicious, elegant, and easy to make. Two- or three-ounce servings are sufficient. Can be made in a food processor, but it makes cleaning up difficult.

Chocolate Mousse

Serves 6 to 8

8 ounces semisweet chocolate chips

1 cup whipping cream

Pinch of salt

4 egg yolks

1. Place chocolate chips in blender container.

3. Heat whipping cream to boiling point and then pour into blender container.

4. Blend for 1 minute.

5. Add salt.

6. Add egg yolks, one at a time, blending after each addition. Blend for 30 seconds.

7. Divide mixture among six to eight demitasse glasses and refrigerate until firm.

8. Remove from the refrigerator about 15 minutes before serving. A garnish of a mint leaf, chocolate shavings, or whipped cream may be added.