1 c. chocolate chips
1 egg
1 tsp. vanilla or 1 tbsp. liqueur (Amaretto, Kahlua, etc.)
1 c. heavy cream

Place chocolate chips, egg and flavoring in a blender or food processor. In a sauce pan or microwave oven, scald the cream until little bubbles form around edges, DO NOT boil it! With the machine running, pour in the hot cream and blend for 1 minute until chocolate is melted and smooth. Pour mousse into 4 serving glasses or dessert bowls. Cool and cover with plastic wrap. Refrigerate for several hours until set. Before serving top with whipped cream and shaved chocolate. 4 servings.

Can be made ahead and stored in freezer for later use. For lighter mousse: beat 2 egg whites until stiff but not dry and fold into mousse before refrigerating. This also increases servings.