Chocolate Mousse

2 eggs 1 pkg. chocolate chips (12 oz) 1 cup milk, scalded 1 or 2 jiggers brandy, rum or Kahlua 1/2 pint whipping cream or may use whipped topping

Place eggs and chocolate bits into the blender. Cover and run on medium speed until blended. Turn to low and add hot milk and brandy. Blend until smooth. Cool mixture and fold in stiffly beaten whipped cream. Pour into serving bowl or individual glasses and refrigerate. This is very easy. Serve with a cookie, and it's delicious. You may try adding 1 t. instant coffee or use chocolate mint chips. Serves 6 Source: Come Into the Kitchen

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