INGREDIENTS

INSTRUCTIONS

Melt chocolate in top of double boiler, SLOWLY, over hot, not boiling
water.
Combine water, sugar and vanilla and cook syrup until it reaches 230
degrees
on a candy thermometer.  Set syrup aside and let it cool to a warm
temperature
around 125 degrees.
Meanwhile, whip the cream until it is stiff and refrigerate it.  ( kitchen
aid, use whip start on 8 ... increase to 10)
Place egg yolks in mixer bowl and beat them for 1 minute.  Slowly ( just a
fine line of syrup) start adding warm syrup beating all the while until
yolks
are thick and cool...approx 5 minutes.  (kitchen aid, use paddle, speed 3)
Slowly beat in the chocolate until it is blended in the yolk mixture.
Slowly beat in the cream until it is thoroughly mixed.  (kitchen aid, use
paddle...speed2)
Pour mixture into 8 long stem glasses or pretty desert dishes.  Chill until
firm.  Serves 8
Notes.... This mousse is simple, yet a little tricky.  The thing to
remember
is that the  syrup needs to be warm when beating into the egg yolks.  Then
beat the yolks until they are cooled.
* If you are useing this at holiday time, it is wonderful served in
chocolate boxes, or cups
Posted to MC-Recipe Digest V1 #152
Date: Sun, 14 Jul 1996 05:39:21 -0400
From: Francine Boucher <fboucher@sympatico.ca>
Recipe By     : Jo Ellen Harris

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