Ingredients

• ½ pound Semi-sweet Chocolate
• 3 egg yolks
• 2 ½ tablespoons Sugar
• 3 sheets Gelatin
• 4 tablespoons Frangelico
• 2 cups Heavy Cream
• 5 tablespoons baked Puff Pastry
• 7 tablespoons melted Semi-sweet Chocolate Squares
• 5 tablespoons Praline Paste
• ½ cup Ganache
• Chocolate Sticks

Preparation

Prepare mold of 2-inch diameter muffin shape. Next melt the semi-sweet chocolate squares for your mousse. Whip the heavy cream and sugar into soft peaks. Soften the gelatin in water till soft. Place gelatin in small bowl with Frangelico. Put bowl over hot water to dissolve the remaining gelatin. In large bowl mix the egg yolks in the chocolate. Now add in warm gelatin mix to the chocolate mix. Fold 1/3 of heavy cream and sugar mix into chocolate mix. Add the remaining cream mix then mix well. Pour all into mold, leaving ¼ inch space at top. Place in freezer till chilled. Melt chocolate to make a crunchy bottom. Add puff pastry and praline paste to chocolate. When mousse sets spread chocolate mix over mousse but do not unmold. Put in freezer to set again. When now set unmold the mousse. Add just a dollop of ganache to each. To make the ganache, melt chocolate then add cream, and mix. Use the chocolate sticks as a garnish. Makes 15 servigns.