Chocolate Mousse with Cranberry Sauce

In a large microwave-safe bowl, melt chocolate chips and butter; stir until smooth. In a small heavy saucepan, combine the egg yolk, 1/4 cup cream and corn syrup. Cook and stir over low heat until mixture reaches 160°, about 2 minutes.

Remove from the heat; stir into chocolate mixture. Refrigerate for 20 minutes or until cooled and slightly thickened, stirring occasionally. Line a 1-qt. bowl with plastic wrap; set aside.

In a large bowl, beat remaining cream until it begins to thicken.

Add vanilla; beat until soft peaks form. Fold into chocolate mixture. Spoon into prepared bowl. Cover and refrigerate overnight.

Place the sauce ingredients in a blender; cover and process until smooth.

Transfer to a small bowl; cover and refrigerate until serving.

Just before serving, invert mousse onto a platter; remove plastic wrap.

Cut into wedges; serve with cranberry sauce.