Yield: 6 servings
-----------------------

1 1/4 cups semi-sweet chocolate chips, divided
2 cups chilled whipping cream, divided
5 egg yolks
1 teaspoon vanilla
1/4 cup sugar
1 1/2 teaspoons margarine

Heat 1 cup chocolate chips in a medium saucepan over low heat until melted, stirring often.

Remove from heat; stir in 1/4 cup of whipping cream.

Place egg yolks in a medium bowl.
Whisk about half of the chocolate mixture into egg yolks; whisk egg yolk misture back into chocolate mixture in saucepan.

Cook over low heat 2 minutes, whisking constantly.

Remove from heat; cool 3-5 minutes.

Beat remaining 1 3/4 cups of the whipping cream and vanilla to soft peaks in medium bowl.
Gradually beat in sugar; continue beating until stiff peaks form.
Stir about one-fourth of whipped cream into chocolate mixture; fold chocolate mixture into remaining whipped cream until completely combined.

Pour mousse into serving bowl or individual dessert dishes; cover and refrigerate 8 hours or until set. (Mousse may be refrigerated up to 2 days.)

Heat remaining 1/4 cup chocolate chips in a small saucepan over very low heat until melted; stir in margarine until smooth.

Spoon mixture into a small resealable plastic food storage bag.
Cut small corner off bottom of the bag with scissors.
Pipe designs on waxed paper-lined plate; refrigerate 15 minutes or until firm. (Designs may be refrigerated up to 3 days.)

Carefully peel waxed paper from chocolate designs; place designs on mousse before serving

This recipe currently has 0 comments. Add your own comment in the right hand menu.