Name: Chocolate Mousse (Eggless)
Ingredients: 1/2 c Semisweet chocolate chips; 3/4 c Heavy cream; or Rich's Whip; 1/4 c Powdered sugar; 1 1/2 tb Sugar; 1/4 c Heavy cream; or Rich's Whip; 1 ts Vanilla

When I speak of mediocrity, I am referring to the attitude of half-hearted effort. It might not be outright laziness, but it is a mentality that feels comfortable in giving forth something less than our very best. It’s the “do what it takes to get by” or “that’s good enough” or “whatever” way of thinking. It’s a state of living that actually becomes content with a mindset of failure. I believe as a culture, the “commitment to excellence” in our personal lives is rapidly decreasing.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy	Jewish	Desserts, Chocolate	4	Servings

INGREDIENTS

1/2	c	Semisweet chocolate chips
3/4	c	Heavy cream; or Rich's Whip
1/4	c	Powdered sugar
1 1/2	tb	Sugar
1/4	c	Heavy cream; or Rich's Whip
1	ts	Vanilla

INSTRUCTIONS

Mix powdered sugar and 1/4 C heavy cream. Add chocolate chips and melt. As
the chips are melting, stir often, blending the chocolate with the
cream/sugar mixture. See hint below for easy melting. Remove from heat
source when melted and add vanilla. Set aside.
In a chilled metal bowl, whip 3/4 C heavy cream. Start slowly and increase
whipping speed as cream whips. During the whipping, GRADUALLY add 1 1/2 T
granulated sugar.
Fold the whipped cream into the chocolate mixture until it is completely
blended. Refrigerate until ready to serve. This recipe freezes well.
Serve: in wine glasses or chocolate cups.
Recipe by: Net
Posted to JEWISH-FOOD digest Volume 98 #024 by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Jan 13, 98

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”