Iris' Milky Chocolate Mousse
Melt chocolates in top of double boiler over hot, not boiling, water, stirring often. As soon as chocolates are melted, transfer to 5- to 6-cup serving dish. Set aside to cool.
Use fork to froth egg yolks. Use rubber spatula to combine egg yolks with cooled chocolate. Beat egg whites with salt until they hold their shape but are still moist and shiny. Use spatula to stir 1/4 egg whites into chocolate mixture
Fold in remaining whites. Whip cream until thickened. Fold into chocolate mixture. Use spatula to smooth surface. Clean edges of bowl with paper towels.
Cover with plastic. Refrigerate overnight. Serve chilled. Makes 8 servings.