Chocolate Mousse Ice Cream
~ 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.