double chocolate mousse

Name: Double Chocolate Mousse
Cook time: 8 h
Yield: 10
Cuisine: American
Ingredients: 2 - milk chocolate bars 8 ounces each; 2 ounce(s) unsweetened baking chocolate; 5 tablespoon(s) water; 2 tablespoon(s) rum or brandy; 2 - egg yolks; 1/4 cup(s) butter; 1 cup(s) heavy or whipping cream; 18 - ladyfingers, split; 4 - egg whites; - chopped almonds (optional); - chocolate leaves (optional)

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From a Hershey's cookbook.

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yield 10 -12

cook time 8 Hr

method Refrigerate/Freeze

Ingredients For double chocolate mousse

2

milk chocolate bars 8 ounces each
2 oz

unsweetened baking chocolate
5 Tbsp

water
2 Tbsp

rum or brandy
2

egg yolks
1/4 c

butter
1 c

heavy or whipping cream
18

ladyfingers, split
4

egg whites
chopped almonds (optional)
chocolate leaves (optional)

How To Make double chocolate mousse

1
Break chocolate bars and baking chocolate into pieces. Melt with water and rum or brandy in top of double boiler over hot, not boiling, water, stirring 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.

2
Meanwhile, line bottom and side of 8 or 9 inch spring form pan with ladyfingers, rounded sides touching 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. Garnish with chopped almonds and chocolate leaves.
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