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Chocolate Mousse Icebox Dessert

Sarah W. Caron from Sarah's Cucina Bella shares an indulgent recipe boasting rich chocolate mousse and sweet cake.

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 (7) 3 Reviews
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  • Prep Time 30 min
  • Total Time 12 hr 30 min
  • Servings 8

Ingredients

1
bag (12 oz) semisweet chocolate chips (2 cups)
3
tablespoons organic sugar
2
tablespoons water
3
pasteurized eggs, separated
1
teaspoon vanilla
1
cup whipping cream
24
firm ladyfingers

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LOCATION

Directions

  • 1 Fill bottom portion of double boiler or 1-quart saucepan with 1 to 1 1/2 inches water; heat to a simmer. Place chocolate chips in top portion of double boiler or in heatproof bowl placed over saucepan. With water simmering, stir chips until melted. Stir in sugar and 2 tablespoons water until well combined (mixture will lose its shine and look dry).
  • 2 In medium bowl, beat 3 egg yolks. Add hot chocolate mixture; stir until well combined.
  • 3 In small bowl, beat 3 egg whites until stiff peaks form. Fold into chocolate mixture until well blended. Set aside.
  • 4 In another small bowl, beat whipping cream and vanilla with electric mixer on high speed until soft peaks form. Fold into chocolate mixture until combined.
  • 5 To assemble dessert, line bread pan with waxed paper or plastic wrap, allowing paper or wrap to extend over sides of pan. Arrange single layer of ladyfingers in bottom of pan. Top with 1/3 of chocolate mixture. Repeat making 2 more layers, ending with chocolate. Refrigerate at least 12 hours before serving.
  • 6 To serve, place serving plate upside down over pan; turn plate and pan over. Remove pan. Cut into slices.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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