Amaretto Mousse

Ingredients: 1 (8 oz) package neufchatel cream cheese, softened 1/3 cup powdered confectioners sugar 1 teaspoon vanilla extract 1 tablespoon amaretto syrup or substitute 1/4 to 1/2 teaspoon almond extract 1 envelope unflavored gelatin (knox) 1/4 cup cold water 1 cup semisweet chocolate chips 1/2 cup skim milk 2 cups cool whip topping

Directions: With a mixer, combine the cream cheese, powdered sugar, vanilla and almond extracts until smooth. In a small bowl, sprinkle gelatin over water and let stand 3 minutes to soften. Put milk and chocolate chips in a microwave-safe bowl and cook on full power for 1 1/2 minutes, stirring mid-way through. If after the alotted time all the chips aren't melted when you stir, microwave them in 30 second intervals until smooth. Add gelatin mixture to the melted chocolate and mix well. Then add the chocolate mixture to the cheese mixture and blend well for about 2 minutes. Add whipped topping and blend for an additional minute. Pour into individual dessert dishes, cover and refrigerate for at least 2 hours until set. Garnish with fruit and the remaining whipped topping if desired.

Chocolate Mousse

Ingredients: 8 squares (8 oz) semisweet baking chocolate coarsely chopped 1/2 cup water 2 tablespoons butter 3 egg yolks 2 tablespoons sugar 1/4 cup whipping cream, whipped

Directions: In a microwave, or double boiler, heat chocolate, 1/4 cup water and butter until the choco;ate is melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remeining water. Cook and stir over low heat until mixture reaches 160°F on a candy thermometer, about 1-2 minutes. Remove from the heat and whisk in chocolate mixture. Set saucepan in ice and stir until it's cooled, about 5-10 minutes. Fold in whipped cream and then spoon into dessert dishes. Refrigerate for 4 hours or overnight. Yeild: 4-6 servings

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