2 qt. whipping cream 4 lb. 4 oz. semisweet chocolate chips, divided
1 qt. plus 2-1/4 cups caramel topping, divided 3 tbsp. vegetable oil | To prepare mousse, melt together
cream and 2 pounds of the chocolate, stirring to blend smooth. Chill until cold. Beat in mixer until consistency
of whipped cream. Pour into 2, 9-inch x 11-inch pans, spreading evenly. Cover with 1 quart of the caramel topping.
Freeze firm. To prepare topping, melt together remaining chocolate and the oil. Stir to blend smooth.Cut
frozen mousse into 1-1/2 inch x 4 inch bars. Place bars on wire rack over sheet pan. Ladle 1 ounce melted chocolate
topping over each bar, covering top and sides completely. Transfer coated bars to another pan and freeze. For
each serving: Drizzle plate with 1/2 ounce warmed caramel topping. Arrange frozen mousse bar on plate. Yield: 36
bars; 4 ounces each |