Double Chocolate Mousse
Author/Submitted by: Hershey Foods Corporation
HERSHEY'S milk chocolate bars,
HERSHEY'S unsweetened baking chocolate
butter or margarine
heavy or whipping cream
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.