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Normandy Chocolate Mousse




  1. Line 13 x 9-inch pan with wax paper. Arrange ladyfingers around sides and bottom of pan.
  2. Cream butter. Gradually add sugar, creaming until light and fluffy. Add egg yolks, one at a time. Beat until smooth after each addition.
  3. Blend in milk, vanilla and rum extracts. Blend in chocolate.
  4. Beat egg whites until stiff but not dry, and fold into chocolate mixture.
  5. Fold in pecans and pour into prepared pan.
  6. Refrigerate overnight.
  7. To serve, invert on serving plate; remove wax paper.
  8. Decorate top with whipped cream and cut into slices.

Yield: 12 to 15 servings


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