Recipe - Best Choc Mousse

G. Granaroli XBRG76A
MM:MK VMXV03A
12 ounce Semisweet chocolate chips
4 Eggs separated
One fourth cup Confectioners sugar
12 ounce Whipd topping like Cool Whip
Ground nuts for topping

Melt chocolate chips slowly and carefully so they do not burn. Try the
microwave. Let cool slightly. Beat egg whites with sugar until stiff peaks
form. Into the cooler chocolate beat the egg yolks one at a time to make a
nice creamy mixture. Now fold the whipped topping, then the egg
whitres....GENTLY....If you like, let it have a streaked appearance, a
marblelike look. Place into a pretty serving dish and sprinkle with nuts.
Refrigerate at least 2 hours before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini