Chocolate

Pastry: 2 ts Sugar; icing

1 oz Chocolate; melted

1 square

1/2 c Butter; softened

Mousse filling: 1/3 c Whipping cream

5 oz Chocolate;

5 squares

2 ts Butter

2 Eggs

1/4 c Sugar

3 oz Chocolate;

3 squares

9 1/2" flan pan with a removable bottom to make this spectacular looking dessert. PASTRY: Combine flour, icing sugar and 1 melted square chocolate. Cut in

1/2 cup softened butter

1 hour. Bake at

425F for 10 minutes; cool. MOUSSE FILLING: Bring

1/2 cup whipping

5 squares chocolate and 2 tbsp butter, stir until melted. Blend in

2 eggs yolks well, remove from heat. Beat egg whites till frothy, gradually add

1/4 cup sugar, beating till stiff peaks form. Gently fold into chocolate mixture; pour into pastry crust, chill

10 minutes. GARNISH: Shortly before serving, sprinkle

3 squares (coarsely grated- use a vegetable peeler to make curls) over mousse. Lay

3 strips of wax paper across flan. Sift icing sugar over flan; remove wax paper. NB: Don't make or serve this on a hot day; it will melt. from Baker's Chocolate Source: Baker's chocolate ad