Six in Seoul

Oh baby, this is a favorite dessert in  our house! 

Chocolate Mousse in Chocolate Cups

4 egg yolks
¼ cup sugar
1 cup heavy whipping cream
1 cup semisweet chocolate chips
Chocolate cups  (see below)
1 ½ cups heavy whipping cream

Beat egg yolks in a small bowl on high speed for 3 minutes or until thick and lemon color.  Gradually beat in sugar.  Heat 1 cup heavy whipping cream in 2 quart saucepan over medium heat just until hot.  Gradually stir in at least half  of the hot cream into egg yolk mixture.  Then stir into the hot cream pan.  Cook over low heat about 5 minutes, stirring constantly, until mixture thickens DO NOT BOIL.  Stir in chocolate chips until melted.  Cover and refrigerate about 2 hours stirring occasionally, just until chilled.  Meanwhile prepare chocolate cups. 

Beat 1 ½ cups whipping cream in chilled medium bowl until stiff.  Fold chocolate mixture into whipped cream.  Pipe or spoon mixture into cups. 

CHOCOLATE  CUPS

Wrap the insides of eight 6-ounce custard cups with aluminum foil.  Heat 1 1/3 cups semisweet chocolate chips in a heavy 1 quart saucepan over low heat, stirring constantly, until melted and smooth; remove from heat.  Spread about 1 ½ tablespoons melted chocolate over foil on bottom and about 1 ½ inches up side of each cup.  Refrigerate about 30 minutes or until chocolate is firm.  Carefully remove foil from custard cups, then remove foil from chocolate cups.  Refrigerate chocolate cups.

Makes 8 servings.

I got this recipe from my good F

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