Semisweet Chocolate Mousse

• 1/4 cup semisweet chocolate chips
• 1 tablespoon water
• 1 large egg yolk, lightly beaten
• 1-1/2 teaspoons vanilla extract
• 1/2 cup heavy whipping cream
• 1 tablespoon sugar
• Whipped cream and raspberries, optional

1. In a small saucepan, melt chocolate chips with water; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Quickly transfer to a small bowl. Stir occasionally until completely cooled.
2. In a small bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold into cooled chocolate mixture. Cover and refrigerate for at least 2 hours. If desired, garnish with whipped cream and raspberries.

semisweet chocolate chips, water, egg yolk, vanilla, heavy whipping cream, sugar, cream

Taken from www.tasteofhome.com/recipes/semisweet-chocolate-mousse/ (may not work)