Frozen Chocolate Mousse

Instructions

1. 1

   liqueur 1/2 cup chocolate-flavored syrup Crushed cookies or chopped nuts, if desired Beat the whipping cream in a chilled large bowl with the electric mixer on high speed until stiff peaks form. Gently pour the liqueur and chocolate syrup over the whipped cream. To fold ingredients together, use a rubber spatula to cut down vertically through the whipped cream, then slide the spatula across the bottom of the bowl and up the side, turning the whipped cream over. Rotate the bowl one-fourth turn, and repeat this down-across-up motion. Continue mixing in this way just until ingredients are blended. Spread whipped cream mixture into the ungreased pan. Cover and freeze at least 4 hours but no longer than 2 months. Cut mousse into squares. Garnish with crushed cookies. Serve immediately. Cover and freeze any remaining mousse. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "4:00" Protein; 15g Carbohydrate; 82mg Cholesterol; 32mg Sodium 1/2 Other Carbohydrates pan Tip The whipping cream will beat up more easily if the bowl and mixer beaters are chilled in the refrigerator for about 20 minutes before beating. The liqueur keeps this dessert from freezing totally solid. That's why the mousse can be served immediately after taking it from the freezer.