Chocolate Mousse - Gail Hails
2 (3 ¾ oz) chocolate bars with almonds
1/4 t orange extract
1/4 C water
1 pint whipped cream
∙ Melt bars with ¼ C water in double boiler.
∙ Let cool a little.
∙ Add extract.
∙ Whip cream till stiff and add to chocolate mixture.
∙ Put in container and freeze over night or for 8 hours.
