Frozen Brandy Mousse with Chocolate Sauce

1. 1

   Whisk yolks, sugar and 1/4 cup water in medium metal bowl to blend.

2. 2

   Set bowl over saucepan of simmering water (do not let bowl touch water).

3. 3

   Whisk until mixture registers 170F on candy thermometer, about 4 minutes.

4. 4

   Remove bowl from over water.

5. 5

   Using electric mixer, beat mixture until cool and thick, about 6 minutes.

6. 6

   Using mixer fitted with clean dry beaters, beat cream, brandy, vanilla and nutmeg in large bowl until stiff peaks form.

7. 7

   Fold cream mixture into yolk mixture.

8. 8

   Spoon mousse into 13 x 9 x 2-inch glass baking dish.

9. 9

   Cover mousse and freeze until firm, at least 6 hours or overnight.

10. 10

    Bring half and half to simmer in medium saucepan.

11. 11

    Remove from heat.

12. 12

    Add chocolate; whisk until smooth.

13. 13

    (Mousse and sauce can be made 3 days ahead.

14. 14

    Keep mousse frozen.

15. 15

    Cover sauce and chill; rewarm over low heat.)

16. 16

    Scoop mousse into parfait glasses.

17. 17

    Spoon sauce over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.