Helene's Chocolate Mousse

Helene's Chocolate Mousse
Helene's Chocolate Mousse

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2-4

    packages of ladyfinger, depending on how many layers you want

  • 12

    ounces chocolate, in pieces

  • 3

    tablespoons sugar

  • 9

    eggs seperated

  • whipping cream for topping

Directions

1. Line the side and bottom of an ungreased springform with ladyfingers, set aside. 2. In a medium saucepan (or double boiler) combine chocolate peices, sugar and 1/2 cup water, over low heat. Stir until the chocolate is melted and sugar is dissolved. Remove from the heat. 3. In a large bowl at medium speed, beat the egg yolks amd gradually add the chocolate mixture, while beating constantly. Continue until it thickens. 4. With clean beaters, beat the egg whites until stiff and peaks form. Gently fold beaten egg whites into chocolate mixture until cobined. 5. Spread some of the chocolate mixture over the ladyfingers and cover with another layer of ladyfingers and repeat as many times as you like. 6. Cover and refridgerate at least 4 hours.

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