Preparation:
Chocolate Mousse in Chocolate Cups. Beat egg yolks in small bowl 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 of the hot cream into egg yolk mixture. Stir 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 occasiona just until chilled. Meanwhile, prepare Chocolate Cups.Beat 1-1/2 cups whipping cream in chilled medium bowl until stiff. Fold chocolate mixture into whipped cream. Pipe or spoon mixture into cups. Serve with chocolate sauce, Apricot Sauce or Raspberry-Currant Sauce if desired. CHOCOLATE CUPSWrap the outsides of eight 6-ounce custard cups with aluminum foil. Heat 1-1/3 cups semisweet chocolate chips in heavy 1-quart saucepan over low heat, stirring constantly, until melted and smooth; remove from heat. Spread about 1-1/2 tablespoons melted chocolate over foil on bottom and about 1-1/2 inches up side of each cup. Refrigerate about 30 minutes or until chocolate is firm.
Carefully remove foil from custard cups, then remove foil from chocolate cups. |
