From Paulette Vickery's Recipe Collection

Chocolate Mousse

desserts

12 each lady fingers
1 1/2 each sticks butter
1 3/4 cup powdered sugar
6 each egg yolks, room temp.
1/4 cup milk
1 1/2 teaspoon vanilla
1 teaspoon rum, optional
4 oz unsweetened chocolate
6 each egg whites, room temp.
1 1/2 cup nuts, chopped
1 pkg cool whip

Line 9 by 9 inch square pan with waxed paper or plastic wrap. Arrange opened lady fingers in single layer on bottom and sides of pan. Place chocolate in top of double boiler, melt. Cream butter with powdered sugar. Add egg yolks and beat until smooth. Add milk,melted chocolate, vanilla and rum. Beat egg whites until soft peaks form. Fold into chocolate mixture. Fold in nuts. Pour into prepared pan. Chill over night or 6-8 hours. Invert over serving dish and lift off pan. Remove waxed paper. Top with whipped cream. Cut into slices, serve.

Yield: 16 servings





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