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 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.
Yields 36 bars.
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