Chocolate Mousse Ladyfinger Cake
A no-bake dessert of chocolatey mousse layered with dipped ladyfingers, chilled overnight for the perfect texture. Rich, elegant, and easier than it sounds.
Ingredients
- — 1 package soft ladyfingers
- — 2 cups heavy whipping cream
- — 1 cup chocolate chips
- — 3 eggs, separated
- — 3 tablespoons sugar
- — 1 teaspoon vanilla
- — Pinch of salt
- — Coffee, milk, or chocolate milk for dipping ladyfingers (optional)
Instructions
- Melt chocolate chips gently in microwave or double boiler. Let cool until just warm to the touch, not hot.
- Beat egg yolks with 2 tablespoons sugar until thick and pale.
- Gradually mix the warm (not hot) chocolate into the yolks.
- In a clean bowl, beat egg whites with a pinch of salt until soft peaks. Add 1 tablespoon sugar and beat to stiff peaks.
- Whip heavy cream with vanilla until medium peaks.
- Fold 1/3 of the whipped cream into the chocolate mixture to lighten it.
- Gently fold in the beaten egg whites.
- Fold in the remaining whipped cream until smooth and airy.
- Quickly dip ladyfingers in coffee, milk, or chocolate milk for 1 to 2 seconds. Do not soak.
- Line the bottom of a dish or springform pan with ladyfingers.
- Spread half the mousse.
- Add another layer of dipped ladyfingers.
- Spread remaining mousse.
- Chill at least 6 hours, preferably overnight.
- Top with whipped cream and chocolate chips or shaved chocolate.
Storage
Store covered in the refrigerator for up to 2 days.