Instructions: Somebody requested this a few days ago. Here is a really rich recipie if you still want it. Le Fleur DeLys: La Mousse au Chocolat

1. Melt chololate, butter, and Triple Sec in the top of a double boiler.

Stir to incorporate. Let cool.

2. In an electric mixer, beat the egg yolks and sugar at high speed untill the mixture forms a ribbon when the beaters are raised, about 10 minutes.

3. In a large bowl, combine the chocolate sauce with the egg mixture. Beat with a wire whisk until thick.

4. In another bowl, beat the egg whites with a whisk until stiff peaks form. Using a spatula, fold the egg whites into the chocolate sauce until just combined.

5. Whisk the whipping cream vigorously with a wire whisk until thick. Fold, using a spatula, into the chocolate-egg whites mixture. Chill for at least 3 hours before serving. The mousse will hold 3 to 4 days refrigerated.

Yield: approximately 16 1/2 cup servings.

/DESSERTS

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