2 quarts whipping cream 4 pounds 4 ounces semisweet chocolate chips, divided 1 quart plus 2 1/4 cups caramel topping, divided 3 tablespoons 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 a 12-inch x 20-inch steam table pan , spreading evenly. Cover with 1 quart of the caramel topping. Freeze firm. To prepare topping, melt together remaining chocolate and... read more
