Drema's "Chocolate Crown Mousse"

Drema's Chocolate Crown Mousse

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Drema Bryant


For chocolate and mousee lovers - this is as good as it gets. Pretty too!

I hope you enjoy. I tend to forget about this and pulled it out to share!


★★★★★ 1 vote

45 Min
5 Min


  • 20
    ladyfingers, plain, split length-wise
  • 1/2 c
    dry sherry
  • 1 pkg
    (12 oz) semi-sweet chocolate morsels
  • 2 pkg
    (8oz) cream cheese, softened
  • 1 1/2 c
    brown sugar, light, firmly packed
  • 4
    eggs, separated
  • 1/4 tsp
  • 2 tsp
    pure vanilla extract
  • 2 c
    whipping cream

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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