Chocolate Mousse Cake

• 3 (3-ounce) packages ladyfingers, split
• 1 cup sugar
• 1/2 cup whipping cream
• 1/4 cup butter or margarine
• 18 (1-ounce) semisweet chocolate squares, coarsely chopped
• 1 teaspoon vanilla extract
• 2 tablespoons hazelnut liqueur, optional
• 2 cups whipping cream, whipped

1. Line the bottom and sides of a 9-inch springform pan with ladyfingers, placing cookies close together.
2. Cook sugar, 1/2 cup whipping cream, and butter in a heavy saucepan over medium heat, stirring constantly, 5 to 7 minutes or until sugar dissolves. Add chocolate, vanilla, and, if desired, liqueur, stirring until chocolate melts. Remove from heat; cool slightly.
3. Fold whipped cream into chocolate mixture. Pour one-third mixture into prepared pan; top with half of remaining ladyfingers. Repeat layers, ending with chocolate mixture. Chill at least 4 hours. (Cover and freeze up to 1 month, if desired. Thaw in refrigerator 8 hours.) Carefully remove sides of springform pan. Garnish, if desired.
4. Note: We used Ghirardelli semisweet chocolate squares.

ladyfingers, sugar, whipping cream, butter, chocolate squares, vanilla, hazelnut liqueur, whipping cream

Taken from www.myrecipes.com/recipe/chocolate-mousse-cake-0 (may not work)