2 eggs, separated
1/4 tsp. salt
1/2 c. sugar
1 tsp. vanilla
1 c. heavy cream, whipped
3/4 c. chopped pecans
1 sq. (1 oz.) unsweetened chocolate, grated fine
2 tsp. oil
3 sqs. (1 oz. each) semi-sweet chocolate, melted

Beat egg whites and salt until soft peaks form. Add sugar until mixture is glossy and stiff peaks form. In large bowl beat egg yolks and vanilla until well blended. Add egg white mixture, whipped cream, pecans and chopped chocolate. Fold to blend well. Line a 4 cup ring mold with plastic wrap. Fill with mixture, smooth top, cover and freeze until firm (overnight). Blend oil into melted chocolate. Cool. Run spatula around tube in ring. Invert on chilled plate. Peel off plastic wrap. Drizzle choco-oil mixture over mousse. Return to freezer until serving time. Cut with sharp knife.