This is an easy to make chocolate mousse cake dessert that is made over a base of lady fingers. Note this uses raw eggs.
2 cups dark chocolate chips
2 cups (500g) thickened cream
4 egg whites
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Directions Preparation:20min › Extra time:4hours chilling › Ready in:4hours20min
Line bottom and sides of a 22cm springform pan with ladyfingers.
In the top of a double boiler over hot water melt the chocolate chips stirring frequently. When the chocolate has melted mix in the 2 eggs thoroughly.
In a large bowl whip the cream until it is thick. In a separate large bowl with a clean whisk, whip the whites until stiff but not blocky.
Add 1/3 of the whipped egg whites to the melted chocolate and fold in. Quickly add this to remaining whites and fold in. Fold in the whipped cream until no streaks remain being careful not to over mix.
Pour mousse into the ladyfinger lined pan. Cover with plastic wrap and refrigerate for 4 hours.