4 (3 oz.) pkgs. ladyfingers, unfilled and split lengthwise
3 (6 oz.) pkgs. semi-sweet chocolate chips
1 c. sugar
1 tsp. vanilla
8 eggs, separated
Confectioners sugar

Line the side and bottom of a 9" spring form pan with ladyfingers, the splitside in. Set aside. In a medium saucepan, combine chocolate chips, sugar and 1/3 cup water. Over low heat, stir constantly until chocolate is melted. Remove from heat. Add vanilla and beat with wooden spoon until smooth. Set aside and let cool slightly.

In a large bowl with electric mixer at medium speed, beat egg yolks slightly. Gradually add chocolate mixture, beating constantly. Continue beating until mixture thickens. With clean beaters, beat egg whites just until stiff peaks form when beaters are slowly raised. With wire whip or rubber spatula, using under and over motion, gently fold egg whites into chocolate mixture just until combined. Spread 1/4 chocolate mixture over ladyfingers. Cover with layer of ladyfingers. Repeat 3 times. Refrigerate until firm, about 4 hours. Sprinkle with confectioners sugar before serving. (You may flavor chocolate mousse with your favorite liqueur.) Serves 12.