Chocolate Mousse Crown Recipe

• 16 ladyfingers
• 1 (12 ounce.) bag semi sweet chocolate morsels
• 1 pound cream cheese
• 1 1/2 c. light brown sugar
• 1/4 teaspoon salt
• 4 Large eggs, separated
• 2 teaspoon vanilla
• 2 c. heavy cream, whipped

1. Split ladyfingers and place 24 pcs around sides of 10" springform pan.
2. Arrange remaining on bottom.
3. Heat chocolate in double boiler over warm, not boiling, water.
4. Blend cream cheese, 3/4 c. brown sugar and salt.
5. Beat in yolks, one at a time.
6. Beat egg whites and vanilla till stiff, but not dry.
7. Beat in remaining 3/4 c. sugar till stiff and satiny.
8. Fold into chocolate; mix in whipped cream.
9. Pour into pan.
10. Refrigerateat least 5 hrs.
11. Decorate with whipped cream, cherries and chocolate leaves.
12. Serves 20.

ladyfingers, semi sweet chocolate morsels, cream cheese, light brown sugar, salt, eggs, vanilla, heavy cream

Taken from cookeatshare.com/recipes/chocolate-mousse-crown-10557 (may not work)