Chocolate Mousse

Place the chocolate chips in a heatproof bowl.

In a small saucepan, heat the whipping cream until it is 175°F (or hot to the touch, but not quite simmering; do not simmer or boil). Pour the heated cream over the chocolate chips and stir until the chocolate melts and is smooth and glossy.

Attach the balloon whisk attachment to an electric mixer. Whip the egg whites on medium speed until soft peaks form, about 1 to 2 minutes. Then turn the mixer to high speed and beat until stiff peaks form, about another 1 minute. Turn speed to low, and add the sugar and egg yolks; beat until combined. Pour in the melted chocolate and fold it in with a spatula until the mixture is smooth.

Spoon the mousse into small glasses. Refrigerate 2 to 24 hours. If desired, top with a small dollop of homemade whipped cream and chocolate shavings. Store leftovers refrigerated for up to 5 days.