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Double Chocolate Mousse

Author/Submitted by: Hershey Foods Corporation
Servings: 12
Categories: Chocolate / Desserts

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)

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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