For the Chocolate Mousse:
Put the Chocolate into a double boiler, or if you don't have
one, rig one up like I did.
I used 2 pots, one that is smaller and will fit in right over the
larger one without falling in (balanced with the handle). On
the bottom pot I put water. On the top pot I poured the
Chocolate Chips and begin to melt on low flame, stirring a
lot. (you DON'T want to burn the Chocolate NOR get ANY
water in it. If you do, start over)
Add the melted Chocolate, 4 Tablespoons of (melted) Butter,
4 Tablespoons Sugar to 1 Cup HEAVY Whipping Cream.
Beat until thick.
NOTE: Again, use only HEAVY Whipping Cream. You need
the butterfat in this, and it also whips up to a very thick
sauce, which is what you want. Then refrigerate for at least
one hour.
Cut off stems of Strawberries, rinse, then squeeze some
fresh Lemon juice over them and mix up. The Lemon juice
gives it zest and prevents them from browning.
Now you will need some type of large pan to assemble in. I
used disposable aluminum pans, as during the holidays I
made trays an trays of this for various people and in various
thicknesses.
You can make a LARGE tray which will have various layers
of this dessert, (remember, you'll have at least 48 HARD
Lady Fingers) or you can split up the 48 Lady Fingers and
make two smaller trays.
This recipe is geared for 48 Fingers, so you decide.
Here I am making a large tray of it, so my pan was about 4
inches deep.
The pans were generally about the diameter of a lap top.
VERY IMPORTANT: ONLY buy the hard Lady Fingers. (yes
they do sell soft ones that look like they are made from the
same recipe as Sponge cake. You need the hard ones
because they are going to be dipped into liquid (here, 7UP)
to quickly and lightly soften up, and flavor with the pop. The
soft ones will turn to MUSH.
Lady Fingers are also known as: SAVOIARDI
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