Swiss Chocolate Mousse

Directions

1. 1
   Whip heavy cream until it stands in a peak.
2. 2
   Refrigerate. Combine two eggs, three egg yolks and sugar in a stainless bowl and whisk till the mixture stands to a peak.
3. 3
   Melt chocolate over a double boiler (not warmer than body temperature).
4. 4
   Blend all the egg/sugar mixture with the melted chocolate a little at a time. Fold in whipped cream, reserving four spoonfuls for garnish.
5. 5
   Add chopped nuts or chocolate chips, if you desire.
6. 6
   Fill in serving dishes and refrigerate for 2 hours before serving.