2 c. Ghirardelli chocolate chips or some other high quality chocolate broken into small pieces(12 oz pkg)

4 eggs

1/2 c buttermilk

2 c. Whipping cream

1/4 c Powered sugar

Melt the butter. Take the butter off the heat and add the chocolate chips. Stir occasionally until the chocolate is completely melted. Set aside and allow to cool.

Separate the eggs.

In a clean dry metal bowl mix the powered sugar and the egg yolks. Beat with a whisk attachment on a high speed until the mixture is stiff.

In a clean dry metal bowl beat the egg whites with a whisk attachment on a high speed until the mixture is stiff.

In a clean dry metal bowl beat the cream with a whisk attachment on a high speed until the mixture forms soft, not stiff, peaks.

Fold the yolk mixture into the chocolate until fully mixed. Fold the whites into the chocolate/yolk mixture. Fold in the cream.

With a pastry bag and a large star tip, pipe the mousse into individual cups. Chill for at least one hour. Garnish with shaved chocolate (I use a carrot peeler on the side of a chocolate bar)