Chocolate Mousse

Directions

1. 1
   Put pecans on cookie sheet.
2. 2
   Toast at 250° for 15 minutes until you smell them.
3. 3
   Sprinkle with salt.
4. 4
   Mix chocolate, Eagle Brand and whipping cream until fluffy and increased in volume by 1/3 to 1/2 (no more than 10 minutes).
5. 5
   Add pecans to mixture and freeze in Tupperware.
6. 6
   Spoon out when ready to serve.