Chocolate Mousse

Ingredients:

4 large egg yolks

1/4 C sugar

1 C heavy whipping cream

1 C semisweet chocolate chips

1 1/2 C heavy whipping cream

Directions:

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

Heat 1 cup whipping cream in 2-quart saucepan over medium heat just until hot.

Gradually stir at least half the hot cream into egg yolk mixture, then stir back into hot cream in saucepan.  Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil.)

Stir in chocolate chips until melted.  Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.

Beat 1 1/2 cups whipping cream in chilled medium bowl on high speed until stiff.  Fold chocolate mixture into whipped cream.  Pipe or spoon mixture into dessert dishes or stemmed glasses.  Refrigerate until serving.  Store covered in refrigerator.

For White Chocolate Mousse:  Substituted white baking chips for the chocolate chips.

FROM:  Betty Crocker's Cookbook