What's Cooking: Double Chocolate Mousse

May 01, 2020

Double Chocolate Mousse

2 8-oz Hershey bars
2 oz unsweetened chocolate
5 T water
2 T rum or brandy
2 egg yolks
1/4 c butter
1 c cream
18 ladyfingers, split
4 egg whites

Break chocolate into pieces and melt with water and rum over very low heat; stir until smooth. Remove from heat, blend in egg yolks. Add butter, 1 T at a time, stirring until blended, cool slightly. Whip cream until stiff, carefully fold into chocolate. Chill 1 hour.

Line bottom and side of 8- or 9-inch springform pan with ladyfingers, rounded sides against pan. Beat egg whites until stiff. Fold into chocolate mixture. Pour into ladyfinger-lined pan and chill 8 hours. Remove side of pan just before serving.

Posted at 08:39 PM in Chocolate, Custard/Pudding/Cream, Dessert | Permalink

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