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Chocolate Mousse

Prep Time: 30 min. Start to Finish: 2hr. 40min. 8 Servings

Mousse:

4 egg yolks

1/4 cup sugar

2 1/2 cups whipping cream

8 oz. semisweet baking chocolate, chopped

Chocolate Piping:

1/2 cup semisweet chocolate chips

1/2 teaspoon shortening

Directions:

1. In small bowl, beat egg yolks with electric mixer on high speed for about 3 minutes or until thickened and lemon colored. Gradually beat sugar

2. In 2-quart saucepan, heat 1 cup of the whipping cream over medium heat just until hot. Gradually stir half of the hot cream into egg yolk mixture, then stir egg mixture back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).

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

4. In chilled medium bowl, beat remaining 1 1/2 cups whipping cream on high speed until stiff peaks form. Fold chocolate mixture into whipped cream.

5. In 1-cup microwavable measuring cup, microwave chocolate chips and shortening uncovered on medium for 30 seconds. Stir, microwave in 10-second increments, stirring after each, until melted and smooth. Place in small resealable food-storage plastic bag, seal bag. Cut off tiny corner of bag. Squeeze bag to pipe designs or swirls inside parfait glasses. Refrigerate 10 minutes to set chocolate.

6. Spoon mousse into decorated glasses. Refrigerate until serving.

**The cream will whip up faster if you chill the bowl and beaters in the freezer for about 15 minutes before whipping.