French Chocolate Mousse

I have children who go to school in French and a husband who is deathly afraid of "raw" eggs. This is my attempt to "cook" the eggs for authentic French mousse and make everyone happy...

10 oz chocolate (semi-sweet, dark, bittersweet...whatever...I like a dark & semisweet mix)
4 eggs
2 Tbsp sugar
2 C cream, divided

Beat eggs and sugar till fluffy (as fluffy as they will get). Melt chocolate in a double broiler and add egg and sugar mixture and about 1/2 C of cream. It is best to switch adding back and forth or just add a little egg at a time because it can get thick. Whisk, whisk, whisk...I heat this up as much as I can till the chocolate tells me it will be really unhappy if I heat it any more. If you have worked with chocolate you'll recognize that sheen and when it has reached its breaking point :) If not then just heat it till it is slightly warm and just be happy that it is rare that eggs cause food poisoning and don't tell your husband that the eggs aren't technically cooked...Let cool...
Whip the rest of the cream until it forms decently stiff peaks. Slowly fold chocolate into whipped cream. Chill it in the fridge...if you can wait that long :)

French Soup with Spring Veggies

1 lb leeks, chopped
1 onion, chopped
4 cloves garlic
a few tablespoons butter
7 C of veggie broth/chicken broth
2 large carrots, chopped
1 bunch of asparagus, chopped into 1/2 pieces
1/2 C Aborio rice
2 Tbsp butter
2 Tbsp flour
1 C milk
1 C cream
1-2 C fresh spinach
fresh basil, rosemary, oregano, parsley, thyme to taste (I use them in large amounts :)

Saute onion, garlic, leeks, rice in butter. Add broth and bring to simmer. Add carrots, asparagus and herbs, cook until tender. Separately make a roux with butter and flour. Add milk and cream (you can just use milk :) and cook until thickened and pour into the broth & veggies. Add spinach...