Ripple Mousse

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

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