Double Chocolate Mousse Recipe

• 2 (8 ounce.) Hershey's lowfat milk chocolate bars
• 2 (2 ounce.) blocks Hershey's unsweetened baking chocolate
• 5 tbsp. water
• 2 tbsp. rum or possibly brandy
• 2 egg yolks
• 1/4 c. butter
• 1 c. heavy cream or possibly whipping cream
• 18 ladyfingers, split
• 4 egg whites
• Minced almonds, optional

1. Break chocolate bars and baking chocolate into pcs.
2. Heat with water and rum in top of double boiler over warm, not boiling, water; stir till mix is smooth.
3. Remove from heat; blend in egg yolks.
4. Add in butter, 1 Tbsp.
5. at a time, stirring till blended.
6. Cold slightly.
7. Whip cream till stiff; carefully fold into chocolate mix.
8. Refrigerate1 hour or possibly till mix begins to set.
9. Meanwhile, line bottom and sides of 8 or possibly 9 inch spring form pan with ladyfingers, rounded sides against the pan.
10. Beat egg whites till stiff but not dry.
11. Carefully fold into chocolate mix.
12. Pour into ladyfinger-lined pan and refrigerate8 hrs or possibly overnight.
13. Just before serving, remove side of pan.
14. sprinkle with minced almonds; garnish as desired.
15. 10 to 12 servings.

milk chocolate, baking chocolate, water, rum, egg yolks, butter, heavy cream, ladyfingers, egg whites, almonds

Taken from cookeatshare.com/recipes/double-chocolate-mousse-9032 (may not work)