A historical dessert from Recipes from here and there (1900). Save out a little whipped cream to decorate when served.
Preserved exactly as written in the original source
Break two cakes German's sweet chocolate into pieces. Add two tablespoons water. Melt.
Remove from heat, add one-half cup sugar.
When slightly cool, add two beaten egg yolks.
When cold add two stiffly beaten egg whites, one teaspoon vanilla, one bottle whipped cream, saving out little to decorate when served.
Pour over layers of lady fingers.
Modern guidance to help you succeed with this vintage recipe
Melting chocolate with water creates an emulsion that prevents seizing when sugar is added. Adding egg yolks to cooled (not hot) chocolate prevents scrambling while creating a rich, custard-like base. Folding in stiffly beaten egg whites and whipped cream incorporates air, creating a mousse-like texture that sets firm when chilled. The ladyfingers act as a structural framework and absorb moisture from the chocolate mixture, softening to cake-like consistency.
This dessert must be made at least 4 hours ahead (or up to 2 days) to allow proper chilling and setting. The ladyfingers need time to absorb moisture and the mousse needs to firm up. Store covered in the refrigerator until ready to serve, then garnish with reserved whipped cream just before serving.
Cover tightly with plastic wrap and refrigerate for up to 3 days. Note that this dessert contains raw egg whites; use pasteurized eggs if serving to vulnerable populations. The texture is best within the first 2 days, as the ladyfingers will continue to soften over time. Do not freeze, as the mousse texture will break down upon thawing.
AI-generated tips from Chef Cecil's culinary database
This dessert must be made at least 4 hours ahead (or up to 2 days) to allow proper chilling and setting. The ladyfingers need time to absorb moisture and the mousse needs to firm up. Store covered in the refrigerator until ready to serve, then garnish with reserved whipped cream just before serving.
Cover tightly with plastic wrap and refrigerate for up to 3 days. Note that this dessert contains raw egg whites; use pasteurized eggs if serving to vulnerable populations. The texture is best within the first 2 days, as the ladyfingers will continue to soften over time. Do not freeze, as the mousse texture will break down upon thawing.
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