Normandy Chocolate Mousse
Normandy Chocolate Mousse is an moderately easy dinner. Made with 12 ladyfingers, split, 3/4 c. (1 1/2 sticks) margarine, 1 3/4 c. sifted confectioners sugar, 6 egg yolks and 1/4 c. milk, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Line a 9 x 5 x 3-inch pan with waxed 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, beating until smooth after each addition. Blend in milk, vanilla and rum extract.
Blend in melted chocolate until well blended.
Beat egg whites until stiff, but not dry; fold in chocolate mixture.
Fold in pecans.
Pour into prepared pans.
Refrigerate overnight.
π· Perfect Pairings
Complete your meal with these
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