Normandy Chocolate Mousse - cooking recipe

Ingredients

12 ladyfingers, split
3/4 c. (1 1/2 sticks) margarine
1 3/4 c. sifted confectioners sugar
6 egg yolks
1/4 c. milk
1 1/2 tsp. vanilla
1 tsp. rum extract
4 oz. (4 sq.) chocolate, melted
6 egg whites
1 1/2 c. pecans, coarsely chopped
whipped cream

Preparation

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.