Chocolate Truffle Mousse

• 8 (1-ounce) squares semisweet chocolate
• ¼ cup light corn syrup
• ¼ cup butter
• 2 egg yolks, lightly beaten
• 1 cup whipping cream, divided
• 2 tablespoons powdered sugar
• ½ teaspoon pure vanilla extract
• ½ cup whipping cream, whipped

Combine first 3 ingredients in a heavy saucepan. Cook over low heat, stirring constantly until chocolate melts. Combine yolks and ¼ cup whipping cream. Gradually stir about ½ cup of chocolate mixture into yolk mixture. Add to remaining chocolate mixture, stirring constantly. Cook over medium heat for 1 minute or until mixture reaches 160 degrees. Remove from heat and cool to room temperature. Beat ¾ cup whipping cream at medium speed with an electric mixer until foamy. Gradually add powdered sugar, beating until soft peaks form. Stir in vanilla. Stir ½ cup of whipped cream mixture into chocolate mixture, then fold in remaining cream mixture. Spoon into four stemmed glasses. Cover and chill at least 2 hours, preferably overnight. Top each serving with a dollop of whipped cream.
Yield: 4 servings.