Using raw eggs

I have a chocolate mousse recipe that I love and want to make for Thanksgiving. However, it uses raw eggs and I know that with increasing bacteria in eggs that poses a risk. Is there anything I can do to make the recipe safe.

The recipe uses in separate steps the yolks raw and the whites beaten into stiff peaks.

I have many recipes for chocolate mousse - some without using eggs at all if you want one.

I have this “thing” about ray eggs - I don’t care if the shells are clean and not cracked. As an egg ages, the shell thins and bacteria set in. But that is my opinion.

It is very easy to pasteurize your own eggs at home and eliminate the concerns about Salmonella poisonings:

It is known that salmonella bacteria are killed at temperatures of 140 degrees in about 3 1/2 minutes (or a higher temperature in less time). If a room temperature egg is held in a bowl of warm water - say, 142 degrees to be safe - for 3 1/2 minutes, the bacteria will be killed. It takes 5 minutes for extra large or jumbo eggs.
Place the room temperature eggs in a colander, and lower them into a pan or bowl of 142-degree water. Use an instant-read thermometer to be sure of the water temperature, and leave the thermometer in the water, to be sure that the temperature is maintained. For medium or large eggs, leave them in the water for 3 1/2 minutes; for extra large or jumbo eggs, allow 5 minutes. Then remove the eggs, dry them, and refrigerate them, in a tightly-covered container.

Eggs begin to cook at about 160 degrees, and will be “scrambled eggs” at 180 - but if the 142 degree temperature is maintained, the result is a safe egg that will act like a raw egg in recipes.