Normandy Chocolate Mousse

Name: Normandy Chocolate Mousse
Ingredients: 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

11 ingredients

9 steps

Ingredients

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

Directions

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.