Chocolate Mousse
Ingredients:
| 1 | pound milk chocolate bars |
| 4 | ounces unsweetened baking chocolate |
| 5 | tablespoons water |
| 2 | tablespoons rum or brandy |
| 2 | egg yolks |
| ¼ | cup butter |
| 1 | cup heavy whipping cream |
| 18 | ladyfingers, split |
| 4 | egg whites |
| Chopped almonds (optional) | |
| Chocolate leaves (optional) | |
Chop chocolate. Melt with water and rum or brandy in top of double boiler over barely simmering water. Stir until smooth, then remove from heat. Blend in egg yolks. Add butter, 1 tablespoon at a time, stirring until blended; cool slightly. Whip cream until stiff, and fold into chocolate mixture. Chill until mixture begins to set (about 1 hour).
Meanwhile, line bottom and side of 8- or 9‑inch springform 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.