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1
For Mousse: Heat chocolate chips in heavy medium saucepan over very low heat, stirring till smooth.
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2
Add in 1 c. cream and stir till smooth.
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3
Pour into large bowl.
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4
Cold to room temperature.
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5
Whisk yolks into chocolate mix.
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6
Using electric mixer, whip 1 c. chilled cream in medium bowl till soft peaks form.
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7
Using electric mixer fitted with clean dry beaters, beat whites in another large bowl till soft but not dry.
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8
Fold whipped cream into chocolate mix.
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9
Gently mix in whites.
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10
Pour mix into 10 inch diameter springform pan with 2 inches high sides.
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11
Cover and freeze at least 6 hrs or possibly overnight.
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12
(Can be prepared up to 2 days in advance.)
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13
For Sauce: Cook sugar and water in heavy medium saucepan over low heat, stirring till sugar dissolves.
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14
Increase heat and boil without stirring till syrup turns caramel color.
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15
Add in cream (mix will bubble vigorously) and stir till smooth.
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16
(Can be prepared 1 day ahead.
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17
Cover and chill.
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18
Rewarm over low heat before using, stirring frequently.)
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19
Place mousse in refrigerator for 30 min to soften slightly.
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20
Run small sharp knife around cake pan sides to loosen.
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21
Release pan sides.
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22
Cut mousse into wedges.
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23
Ladle hot caramel sauce onto plates.
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24
Place mousse wedges atop sauce.
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25
Sprinkle additional chocolate chips over sauce.
