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  Ripple mousse
 
Yield: 4 Servings
 
6 oz Dark Bitter Chocolate      1/2 oz Butter
4 md Eggs Seperated      3 dr Vanilla Essence Soft dark brown sugar to -taste
2 tb Brandy or Other Liquer -warmed MMMMM------------------------TO DECORATE-----------------------------      1 oz Each White and Dark -chocolate
1 tb Hot Milk
 Chocolate Curls Break chocolate into pieces. Place in a bowl with the butter stand bowl over a pan of hot water until chocolate melts stirring occasionally. Whisk egg yolks with vanilla and sugar until fluffy and light. Whisk in the brandy or liquer and keep whisking for 1 minute until frothy. Gently stir the hot egg liquid into the chocolate and allow to cool. Whisk the egg whites until stiff. Fold into the chocolate mixture. Place in 4 glass dishes. Chill until firm. To Decorate: melt the white and dark chocolates separately. Add 1 tablespoon hot water to the dark chocolate and the hot milk to the white chocolate. With two spoons spoon a little of each chocolate on top of the mousses and chill. Top with chocolate curls. Source: Woman's Realm

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