Chocolate Mousse Icebox Dessert

  • Prep 30 min
  • Total 12 hr 30 min
  • Servings 8


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


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  • 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.



Expert Tips

Since the eggs are not cooked in this recipe, you must use pasteurized eggs or egg substitute.

Top with fresh whipped cream just before serving.

For a richer chocolate taste, substitute dark chocolate chips for the semisweet ones.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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