Recipe for cooking normandy chocolate mousse

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Normandy Chocolate Mousse

12 ladyfingers, split
3/4 c. margarine
1 3/4 c. sifted powdered\sugar
1/4 c. milk
1 1/2 tea. vanilla extract or flavoring
1 tea. rum extract or flavoring
4 oz. unsweetened chocolate, melted
6 egg whites
1/2 c. coarsely chopped pecans
Whipped cream

Line 13 x 9-inch pan with wax paper. Arrange ladyfingers around sides and bottom of pan. Cream margarine. Gradually add sugar, creaming until light and fluffy. Add egg yolks, one at a time. Beat until smooth after each addition.

Blend in milk, vanilla and rum extract or flavorings. Blend in chocolate. Beat egg whites until stiff but not dry, and fold into chocolate mixture. Fold in pecans and pour into greased pan. Refrigerate overnight.

To serve, invert on serving plate; remove wax paper. Decorate top with whipped cream and cut into slices.

Makes approximately 12 to 15 servings.