Bittersweet Chocolate Mousse

Directions

1. 1
   Whisk milk, egg yolks & 2 tbls. sugar in heavy small saucepan to blend. Place over medium-low heat & stir until mixture thickens enough to coat spoon, about 7 min. (do not boil). Remove from heat. Immediately add chocolate & whisk until smooth. Whisk in vanilla. Transfer mixture to medium bowl; cool to lukewarm, stirring occasionally, about 10 minutes. Beat egg whites & salt in large bowl until soft peaks form. Gradually add remaining 2 tbls. sugar, beating until stiff but not dry. Fold whites into cooled chocolate mixture in 3 additions. Divide mousse among 6 goblets or transfer to serving bowl. Refrigerate until cold & set, at least 6 hours. (Can be made 1 day ahead. Cover & keep refrigerated.)
2. 2
   Top mousse w/whipped cream & chocolate shavings, if desired.