Jen's Grandmother has been making this recipe at the Toriello's Thanksgiving since Jen was a little girl. This mousse came to be known as "the fort" because of the ladyfingers that wrapped around this delicate chocolate dessert. Jen asked her Grandma for this recipe to carry on this tradition at their first Thanksgiving. Grandma gave her a photocopy of the original recipe printed in the newspaper from Oct. 13, 1976.

8 oz. milk chocolate
2 blocks (2 ounces) unsweetened chocolate
5 Tbs. water
2 Tbs. rum or brandy
2 egg yolks
1/4 cup butter
1 cup heavy cream
18 ladyfingers, split
4 egg whites
chopped almonds, if desired for garnish

Break chocolates into pieces; combine milk chocolate and unsweetened chocolate with water and rum in top of double boiler. Place over hot water and stir until melted and smooth. Remove from heat; blend in egg yolks. Add butter, a little at a time, stirring until blended. Whip cream; carefully fold into chocolate mixture. Chill 1 hour or until mixture begins to set.

Meanwhile, line bottom and sides of an 8 or 9-inch springform pan with ladyfingers. Beat egg whites until stiff but not dry. Carefully fold into chocolate mixture. Pour into lined mold and chill 8 hours or overnight. Garnish with chopped almonds, if desired.