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

We hear much in our day of the rest of faith, but there is such a thing as the fight of faith in prayer as well as in effort. Those who would have us think that they have attained to some sublime height of faith and trust because they never know any agony of conflict or of prayer, have surely gotten beyond their Lord, and beyond the mightiest victors for God, both in effort and prayer, that the ages of Christian history have known. When we learn to come to God with an intensity of desire that wrings the soul, then shall we know a power in prayer that most of us do not know now.

R.A. Torrey

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
<[email protected]> 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”