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Double Chocolate Mousse
Author/Submitted by: Hershey Foods Corporation
Servings: 12
Categories:
Chocolate
/
Desserts
Ingredients: 16
ounces
HERSHEY'S milk chocolate bars,
(2)
2
ounces
HERSHEY'S unsweetened baking chocolate 5
tablespoons
water 2
tablespoons
rum,
or brandy
2
egg yolks 1/4
cup
butter or margarine 1
cup
heavy or whipping cream 18
ladyfingers,
split
4
egg whites
chopped almonds,
(optional)
Directions:
Break chocolate bars and baking chocolate into pieces. Melt with water and rum in top of double boiler over hot, not boiling, water; stir until mixture is smooth. Remove from heat; blend in egg yolks. Add butter, 1 tablespoon at a time, stirring until blended; cool slightly. Whip cream until stiff; carefully fold into chocolate mixture. Chill 1 hour or until mixture begins to set.
Meanwhile, line bottom and side of 8- or 9-inch springform pan with ladyfingers, rounded sides against pan. Beat egg whites until stiff but not dry. Carefully fold into chocolate mixture. Pour into ladyfinger-lined pan and chill 8 hours or overnight. Just before serving, remove side of pan. Sprinkle with chopped almonds; garnish as desired.
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