MOUSSE:

1 1/2 c. chocolate chips, semi sweet
1/2 c. butter
3/4 c. sugar
4 eggs
28 "Ladyfinger" type cookies (substitute vanilla wafers)
Rum water

Melt chocolate in double boiler and let cool, then add butter. Beat until foamy. Separate eggs. Put yolks into a pan with sugar and beat by hand until foamy. Pour into chocolate.

Beat egg whites with a beater, add a pinch of salt. Add to chocolate cream and mix together.

Line a springform pan with cookies. Add water to rum and lightly brush cookies with liquid to flavor. Alternate layers of chocolate mousse and cookies, packed down. Put into refrigerator for 12 hours.

CREME ANGLAISE:

1 1/2 c milk
1 tsp. vanilla
3/4 c. sugar
6 egg yolks

Boil milk with vanilla. Put sugar and egg yolks in a pan and mix until foamy. Pour milk into the pan and beat. Put this mixture on low heat, beat by hand until cream becomes slightly thick. Put in refrigerator.

To serve, remove chocolate mousse from refrigerator, unmold and coat with the Creme.