Chocolate Mousse Ice Cream

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~ Ingredients: ~ 2 cups of semisweet chocolate chips ~ 1 tablespoon vegetable oil ~ 8 sugar-style ice cream cones ~ 2 eggs ~ 2 tablespoons of sugar ~ 2 cups of whipping cream ~ 2 cups of raspberry sorbet ~ 8 fresh raspberries

 

~ To make a holder to hold cones upright, turn an egg carton upside down. ~ Punch holes in 8 of the egg cases to hold the cones. ~ If there is not an egg carton available, 8 heavy narrow-rimmed drinking glasses can be used. ~ Place chocolate chips and oil in the top of double boiler over simmering water or in medium bowl over a saucepan of simmering water. ~ Melt chocolate stirring as chocolate starts to soften. ~ Dip and twirl the top 2 inches of each cone into melted chocolate; quickly remove and place in holder. ~ Decorate the outsides of the cones with colored sprinkles before the chocolate hardens. ~ Refrigerate or freeze for about an hour until the chocolate is hardened. ~ In a small bowl beat the eggs with an electric mixer on high speed for about 3 minutes. ~ Gradually beat in the sugar for about a minute longer. ~ In a 2-quart saucepan heat up 1 cup of the whipping cream over medium heat just until is hot. ~ Gradually stir in at least half of the hot cream into egg mixture and then stir back into hot cream in the saucepan. ~ Cook over medium-low heat for about 10 minutes, stirring constantly; until mixture thickens, being careful not to boil. ~ Stir in remaining left over melted chocolate used for dipping the cones. ~ Cover and refrigerate for about 1 hour, stirring occasionally just until is chilled. ~ In a chilled medium bowl, beat the remaining 1 cup of whipping cream on high speed until is stiff. ~ Fold chocolate mixture into whipped cream and refrigerate for about 1 hour before serving. ~ Spoon chocolate mixture into cones, place 1 small scoop of sorbet on top of each one and garnish with a fresh raspberry. ~ If you end up with any mousse left over, place it back into the freezer to be used at a later time. ~ Good luck and enjoy.