Normandy Chocolate Mousse

• 12 ladyfingers, split
• 3/4 c. (1 1/2 sticks) margarine
• 1 3/4 c. sifted confectioners sugar
• 6 egg yolks
• 1/4 c. milk
• 1 1/2 tsp. vanilla
• 1 tsp. rum extract
• 4 oz. (4 sq.) chocolate, melted
• 6 egg whites
• 1 1/2 c. pecans, coarsely chopped
• whipped cream

1. Line a 9 x 5 x 3-inch pan with waxed paper.
2. Arrange ladyfingers around sides and bottom of pan.
3. Cream margarine; gradually add sugar, creaming until light and fluffy.
4. Add egg yolks, one at a time, beating until smooth after each addition. Blend in milk, vanilla and rum extract.
5. Blend in melted chocolate until well blended.
6. Beat egg whites until stiff, but not dry; fold in chocolate mixture.
7. Fold in pecans.
8. Pour into prepared pans.
9. Refrigerate overnight.

ladyfingers, margarine, confectioners sugar, egg yolks, milk, vanilla, rum, chocolate, egg whites, pecans, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=592558 (may not work)