Classic Chocolate Mousse with Vanilla Bean

Instructions

1. In a large bowl, beat heavy cream, vanilla beans, and salt with a whisk (or hand mixer) until stiff peaks form. Place bowl in refrigerator to chill before moving on.
2. Set up a double boiler by filling a small sauce pot with 2 cups of water and place a metal bowl on top (that will fit the pot but won't touch the water). Heat over medium-low. Water should never go past a gentle simmer. Melt chocolate chips in bowl. Once fully melted and smooth remove from heat and allow to cool slightly. *(Be careful not to get any liquid in the chocolate or it will seize up).
3. In another bowl, using a hand or stand mixer (preferred), whisk egg whites and vinegar until soft peaks form. Continue to whisk as you add sugar in a slow stream until incorporated. Continue whisking until stiff peaks form.
4. In a very slow stream, add melted (warm, not hot) chocolate to whipped egg whites on low speed until all chocolate is incorporated.
5. Fold the chocolate-egg mixture into the whipped cream until smooth and well mixed. *(Be sure to fold gently so mousse stays light and airy).
6. Pour in serving cups and refrigerate until ready to serve. Garnish with fresh fruit or shaved white or dark chocolate, if desired.