Chocolate Mousse

Mom would make this dessert for special occasions. every woman in our family loves chocolate and this is no exception! This is especially delicious when prepared during the hot Arizona summer, and you don't have to heat up the oven!

Frozen Chocolate-Pecan Mousse Ring

2 eggs, separated
1/4 t. salt
1/2 c. sugar
1 t. Vanilla
1 c. heavy cream, whipped
3/4 c. chopped pecans, toasted
1 oz milk chocolate, finely chopped
2 t. oil
3 oz semi-sweet chocolate, melted

In small bowl with mixer at medium speed beat egg whites until soft peaks form. Gradually beat in sugar until mixture is glossy and stiff peaks form. Set aside. In large bowl, beat egg yolks and vanilla with a fork until well blended. Fold in about 1/3 of egg white mixture until well blended. Add remaining egg white mixture, whipped cream, pecans, and chopped chocolate. Fold in until well blended. Line 4-cup ring mold or mixing bowl with plastic wrap. Fill with mixture, smooth top, cover and freeze until firm (or overnight). Blend oil into melted chocolate. Cool. Run small spatula around the mousse in the mold. Invert mousse onto a chilled serving plate. Peel off plastic wrap. Drizzle chocolate-oil mixture over mousse. Return to freezer until serving time. Decorate with pecan halves if desired. Makes 8 servings.