Chocolate Mousse Icebox Cake

• 4 (3 ounce) packages size soft ladyfingers
• 18 ounces semi-sweet chocolate chips
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 8 eggs, separated at room temperature
• 1/2 cup water

1. 1. Line side and then bottom of 9 inch springform pan with ladyfingers split side in and set aside.
2. 2. in medium saucepan combine chocolate pieces sugar and water. over low heat stir slowly until chocolate is melted and sugar is dissolved. remove form heat.
3. 3. in a medium bowl beat egg whites until stiff peaks form when beaters are slowly raised.
4. 4. in a large bowl with an electric mixer beat yolks slightly and gradually add the chocolate mixture beating constantly and continue to beat until it thickens
5. 5. with a wire whisk or rubber scraper fold the egg whites into the chocolate mixture until combined and no streaks of white remain.
6. 6. put about one fourth of the mixture over the lady finders in the pan. cover the mixture with a layer of ladyfingers repeat three times.
7. 7.refrigerate until firm about four hours or overnight.

ladyfingers, semisweet chocolate chips, sugar, vanilla, eggs, water

Taken from www.food.com/recipe/chocolate-mousse-icebox-cake-371890 (may not work)