*  Exported from  MasterCook II  *
 
                          Chocolate Mousse Royale
 
 Recipe By     : Jo Ellen Harris
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Chocolate/Cocoa                  Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12      ounces        semisweet chocolate
    1      cup           water
    1      cup           sugar
    1      teaspoon      vanilla
    1 1/2  cups          whipping cream
    6                    egg yolks
 
 Melt chocolate in top of double boiler, SLOWLY, over hot, not boiling 
 water.
 
 Combine water, sugar and vanilla and cook syrup until it reaches 230 
 degrees on a candy thermometer.  Set syrup aside and let it cool to a warm 
 temperature around 125 degrees.
 
 Meanwhile, whip the cream until it is stiff and refrigerate it.
 ( kitchen aid, use whip start on 8 ... increase to 10)
 
 Place egg yolks in mixer bowl and beat them for 1 minute.  Slowly ( just a 
 fine line of syrup) start adding warm syrup beating all the while until 
 yolks are thick and cool...approx 5 minutes.
 (kitchen aid, use paddle, speed 3)
 
 Slowly beat in the chocolate until it is blended in the yolk mixture.   
 Slowly beat in the cream until it is thoroughly mixed.
 (kitchen aid, use paddle...speed2)
 
 Pour mixture into 8 long stem glasses or pretty desert dishes.  Chill 
 until firm.  Serves 8
 
 Notes.... This mousse is simple, yet a little tricky.  The thing to 
 remember is that the  syrup needs to be warm when beating into the egg 
 yolks.  Then beat the yolks until they are cooled.  
 
 * If you are useing this at holiday time, it is wonderful served in 
 chocolate boxes, or cups 
 
 
                    - - - - - - - - - - - - - - - - - -