I love this mousse--rich and delicious. You can serve it in individual dishes chilled if you don't want to fool with all the ladyfingers, freezing, and unmolding.
2 sticks soft butter
1/2 cup sugar
3 eggs, separated
1 tsp vanilla
1 tsp any other flavoring or more vanilla
1 lb semi-sweet chocolate, melted over double boiler or in microwave @ low heat
1/4 cup sugar
1 cup heavy, whipping cream
pinch of salt
ladyfingers or Pepperidge Farm Milano cookies (pry them apart)
Cream butter & 1/2 cup sugar. Add 3 egg yolk, vanilla & flavoring and mix well. Add
cooled, melted chocolate and mix well. In a separate bowl-beat egg whites & salt until soft peak stage. Add 1/4 Cup sugar, gradually, and beat until stiff, but not dry. In a seperate bowl, whip cream to soft peaks. Lighten chocolate mixture by stirring in 1/3 of whites. Then fold in remaining whites and whipped cream. At this point you can place in individual dishes and refrigerate until cold. OR: Spray a 9" springform pan with Pam. Cut the bottoms off the lady fingers so that they will stand up in a 9" springform pan. Place the prettiest side out. Add the mousse, cover, and freeze at least 3 hours. Unmold and decorate with raspberries or strawberries. Let stand at room temperature about 45 minutes before serving.