The chocolate mousse may be made through step 3, wrapped in foil and frozen for a week or two. To serve: Let thaw in refrigerator 4 to 5 hours; then decorate mousse, starting with Step 4.

CHOCOLATE MOUSSE

8 eggs
2 pkgs. (6-oz. size) semisweet chocolate pieces
10 Tablespoons sweet or very lightly salted butter
1/4 cup cognac or brandy
1 bar (4 oz.) milk chocolate
3/4 cup heavy cream

1. Make mousse a day or two ahead. Separate eggs, putting whites into a large bowl, yolks in a small one. Let whites warm to room temperature-1 hour. In top of double boiler, over hot, not boiling, water, melt semisweet chocolate with butter, stirring constantly.

2. Remove top of double boiler, from water. With wooden spoon, beat in yolks, one at a time, beating well after each addition. Let cool 10 minutes, stir in Cognac. With portable mixer, beat whites until stiff, moist peaks from when beater is slowly raised.

3. With wire whisk or rubber scraper, using an under-and-over motion, gently fold chocolate mixture into egg whites just enough to combine thoroughly; there should be no white streaks. Turn into an attractive, 1-quart serving dish. Refrigerate.

4. Several hours before serving, decorate mousse. .To make chocolate curls, warm chocolate bar, still wrapped. Place in a warm spot just until soft, not melting. Then with vegetable peeler pressing slightly, pare along bar in a long, think stroke, to form a curl.

5. Make 8 curls. Lift with toothpick to plate, refrigerate. In small bowl, whip cream stiff. Turn into pastry bag with a number-6 star tip, pushing cream to end of bag. With tube held upright, squeeze whipped cream out in a 1-inch circle, twisting to form rosette.

6. Form about 8 whipped-cream rosettes around mousse, 1 inch from edge of bowl, with one large rosette in center. Using a toothpick, carefully place chocolate curls between rosettes. Refrigerate until serving time.

Makes 8 to 10 servings
Source: McCalls Cooking School