Chocolate Mousse With Cranberry Sauce

1. 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 160u00b0, about 2 minutes.

2. 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. 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. 4

   Place the sauce ingredients in a blender; cover and process until smooth. Transfer to a small bowl; cover and refrigerate until serving.

5. 5

   Just before serving, invert mousse onto a platter; remove plastic wrap. Cut into wedges; serve with cranberry sauce.

* Per serving · 4 servings · Values may vary.