Chocolate Mousse

Ingredients

4 egg yolks
1/4 c sugar
2 1/2 c whipping cream
1 c roughly chopped semisweet chocolate

Method

Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and pale. Gradually beat in sugar.

Heat 1 cup whipping cream in a saucepan over medium heat just until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. This prevents curdling of the egg yolks.

Cook over low heat about 5 minutes, stirring constantly, until mixture thickens. Do not boil. Stir in chocolate until melted.

Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.

Beat 1 1/2 cups whipping cream in a chilled medium bowl until stiff. Fold chocolate mixture into whipped cream. Pipe or spoon mixture into serving bowls.

If desired, you can garnish with a whipped cream swirl and grated chocolate.

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