6 oz. chocolate chips
1/3 c. milk
2 egg whites
1 c. whipping cream

Melt chocolate in top of double boiler (or microwave) stirring occasionally. Add warm milk, stirring until mixture is smooth. Remove from heat and cool to room temperature.

Beat egg whites until stiff peaks form. Using rubber spatula, gently fold whites into chocolate until incorporated.

Whip cream until stiff and fold into chocolate mixture. Spoon into 1 quart glass bowl or small dishes. Cover and chill mousse at least 2 hours.

6-8 servings.