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4 large eggs yolks
1/4 cup sugar
1 cup whipping cream (heavy)
1 (6-ounce) package semisweet chocolate chips (1 cup)
1 1/2 cups whipping cream


1. Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.

2. Heat 1 cup whipping cream in 2-quart saucepan over medium heat just until hot.

3. Gradually stir at least half of the hot cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).

4. Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.

5. Beat 1 1/2 cups whipping cream in chilled medium bowl on high speed until stiff. Fold chocolate mixture into whipped cream. Pipe or spoon mixture into dessert dishes or stemmed glasses. Refrigerate until serving. Store covered in refrigerator.


Lighter Chocolate Mousse: For 13 grams of fat and 225 calories per serving, substitute 2 eggs for the 4 egg yolks, half-and-half for the 1 cup whipping cream and 3 cups frozen (thawed) reduced-fat whipped topping for the whipped 1 1/2 cups whipping cream.

White Chocolate Mousse: Substitute white baking chips for the chocolate chips.


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.