Chocolate Mousse With Cranberry Sauce

• 2 cups (12 ounces) semisweet chocolate chips
• 1/4 cup butter, cubed
• 1 egg yolk, lightly beaten
• 1-1/2 cups heavy whipping cream, divided
• 1/3 cup light corn syrup
• 1 teaspoon vanilla extract
• 1/3 cup cranberry juice
• 1 teaspoon lime juice
• 1 cup jellied cranberry sauce

1. In a large microwave-safe bowl, melt chocolate chips and butter; stir until smooth. In a small heavy saucepan, combine the egg yolk, 1/4 cup cream and corn syrup. Cook and stir over low heat until mixture reaches 160u0b0, about 2 minutes.
2. Remove from the heat; stir into chocolate mixture. Refrigerate for 20 minutes or until cooled and slightly thickened, stirring occasionally. Line a 1-qt. bowl with plastic wrap; set aside.
3. In a large bowl, beat remaining cream until it begins to thicken. Add vanilla; beat until soft peaks form. Fold into chocolate mixture. Spoon into prepared bowl. Cover and refrigerate overnight.
4. Place the sauce ingredients in a blender; cover and process until smooth. Transfer to a small bowl; cover and refrigerate until serving.
5. Just before serving, invert mousse onto a platter; remove plastic wrap. Cut into wedges; serve with cranberry sauce.

chocolate chips, butter, egg yolk, heavy whipping cream, light corn syrup, vanilla, cranberry juice, lime juice, cranberry sauce

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