Chocolate Bavarian Cream Mousse

1 envelope Knox unflavored geletine

1/2 c sugar

1/8 tsp salt

2 eggs, separated

1 c milk

1 (12 oz.) pkg semi-seet chocolate chips

1/2 tsp vanilla

1 c heavy cream, whipped

Mix gelatine, 1/4 c sugar, and salt thoroughly in a sauce pan.

Beat egg yolks and milk together.  Add to gelatine mixture.

Add chocolate and cook over medium; heat stirring constantly until gelatine is dissolved and chocolate melted.

Remove from heat and beat with beater until chocolate is blended.

Stir in vanilla.

Chill to egg white consistency.

Beat egg whites until stiff.  Beat in 1/4 c sugar.  Fold into chocolate gelatine mixture.

Fold in whipped cream.

Turn into mold.

**This was one of my 8th grade Home Ec recipes.  I remember this being sooooo good!  I used to use one of those lime green tupperware molds…..the one that you could change the top cover to make different "pictures"……….