Recipe - Ripple Mousse

6 ounce Dark Bitter Chocolate
One half ounce Butter
4 md Eggs, Seperated
3 dr Vanilla Essence
Soft dark brown sugar, to
taste
2 tablespoon Brandy or Other Liquer,
warmed

TO DECORATE
1 ounce Each, White and Dark
chocolate
1 tablespoon Hot Milk
Chocolate Curls

Break chocolate into pieces. Place in a bowl with the butter, stand bowl
over a pan of hot water until chocolate melts, stirring occasionally.

Whisk egg yolks with vanilla and sugar until fluffy and light. Whisk in the
brandy or liquer and keep whisking for 1 minute until frothy.

Gently stir the hot egg liquid into the chocolate and allow to cool.

Whisk the egg whites until stiff. Fold into the chocolate mixture.

Place in 4 glass dishes. Chill until firm.

To Decorate: melt the white and dark chocolates separately. Add 1
tablespoon hot water to the dark chocolate and the hot milk to the white
chocolate. With two spoons, spoon a little of each chocolate on top of the
mousses and chill. Top with chocolate curls.

Source: Woman's Realm

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