Hello Guys!! I just wanted to say that i made this recipe over the holidays and it was Delicious!!! Thanks Al for sharing this wonderful "low Cal" recipe for us to try!! I think i added a few pounds this season and this recipe just helped that problem!! LOL.. THANKS!! Purple.. I used the Ghirardelli Brand Chocolate Morsels. You can find them next to the Nestles Brand in the store. I REALLY liked this brand.. They tasted better than the other brand. I didn;t have any problems when i added them to the hot mixture.. i just added them slowly while i whisked them in.. It was really easy and quite delicious!!! I did leave out the Brandy.. i like it without. Thanks Al for the recipe!! I will be using this again and it will be a wonderful treat for special occasions. FAT FREE of course!! ;-) Take care, Laura

Ilana, that recipe did not come from here. It is my own recipe. I got your e-mail about wanting the recipe, but it has been crazy with the grandkids this weekend. Here goes: Chocolate Mousse 8 oz. good quality chocolate, chopped (I use Callebaut semisweet, but have been known to round off it off with Ghiradelli chips) 2 egg yolks, beaten 1/3 cup sugar 1-3/4 cup whipping cream Combine chocolate, egg yolks, 3/4 cup whipping cream in a small pan. Cook over medium heat until it starts to bubble around the edges. Remove from heat. Pour into a large bowl and set it in a larger bowl of ice cubes. Stir frequently and do not let it get cold or it will turn hard. Just take the warm off so it doesn't melt the whipped cream that you will put in it. (f you do get it too thick and cold, just remelt and try again) Beat 1 cup whipped cream just until thickened. You can beat to soft peaks, but the mousse will be pretty thick. However, I often beat until peaks form, and it is not a problem.) Fold the whipped cream mixture into the chocolate mixture. Cover and chill in the refrigerator until chilled. (At least 2-5 hours) and up to overnight. You can top with more whipped cream, if desired. This is my favorite, and is so easy to make. I have tried lots of different ways to make it, but this was the one, when used as a filling on my Kahlua chocolate cake that won a prize at a chocolate contest. (Best of show, 2nd overall) Here is the Kahlua cake recipe 2 cvups flour 1-1/2 cups sugar 1-1/4 tsp baking soda 1-1/4 tsp baking powder 2 eggs 1/2 cup cocoa 1 tsp salt 3/4 cup cooking oil 1 Tbs. vanilla 3/4 cup stong coffee, cooled 1/2 up Kahlua (I have made with more Kahlua than coffee, and it was to boozy tasting) Mix ingredients together like you usually do for a cake (Mixture will be thin) Bake at 350 for 30-40 minutes. I have also made this with amaretto. You could use creme de cocoa or an orange liquor as well) I do it in a Maryann pan, and it looks beautiful. You can decorate the top with whipped cream piped on. I decorated with edible orchids. Here is a link that might be useful: Mary Ann pan

I just made this a few weeks ago for a brunch and everyone loved it. Since I have kids in the house, I won't make traditional mousse with raw eggs, so this was a perfect alternative.

That does look good, and a drop or two of green food coloring would make a nice green and red Christmas backdrop, if you don't mind the "consuming dye" thing. Really, though, how could whipped cream possibly make a bad pie? (grin) Annie