drema's "chocolate crown mousse"

How To Make drema's "chocolate crown mousse"

• 1

  Preheat oven to 375 degrees F. Meanwhile start splitting ladyfingers lengthwise. Place cut-side down on baking sheets and bake these for 5 minutes. Allow to cool 10 minutes.
• 2

  Brush cut cide of ladyfingers with sherry and line the sides of a 10-inch spring form pan - tightly with these. (Uncut sides go against pan) Arrange remaining ladyfingers on bottom of pan. (Uncut side against bottom)
• 3

  Place chocolate morsels in top of double boiler, bring water to a boil. Reduce heat to low, stirring occasionally, until chocolate melts. Cool 10 minutes.
• 4

  Chill large mixing bowl for whip cream at this time. Meanwhile beat cream cheese and 3/4 cug of brown sugar at high speed using lectric mixer until light and fluffy. Add egg yolk, one at a time, beating well after each addition. Stir in cool chocolate. Set aside.
• 5

  Beat egg whites at room temp and salt at high speed of electric mixer until stiff peaks form. Add vanilla and remaining brown sugar, beat until stiff. Set aside.
• 6

  Beat whipping cream until soft peaks form. Fold beaten egg whites and whipped cream into the cream cheese mixture. Pour into prepared pan on ladyfingers. Chill 8 hours or longer. When ready to serve set out of fridge aboaut 10 minutes. Release your pan and voile'! This is superb for those that love mousse!
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