Swiss Chocolate Mousse - cooking recipe

Ingredients

4 oz. swiss chocolate
5 eggs
5 oz. sugar
10 oz. heavy cream

Preparation

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