Recipe by Welmoed Sisson
This sinfully delicious dessert is incredibly rich and totally decadent. I won first prize in a community cooking contest with this one.
- 2⁄3 cup Kahlua
- 1⁄2 cup cold water
- 2 (1/4 ounce) envelopes unflavored gelatin
- 16 ounces semi-sweet chocolate chips
- 3 large eggs, separated
- 1⁄4 cup granulated sugar
- 2 cups whipping cream
- 33 pirouline cookies (tubular cookies, 3 packages)
Directions See How It's Made
- Bring egg whites to room temperature.
- Mix Kahlua with water in a large saucepan; sprinkle gelatin over top and let stand 1 minute.
- Stir over low heat until gelatin is completely dissolved, about 3 minutes.
- Add chocolate; stir until melted and smooth.
- Remove from heat; whisk in egg yolks one at a time. Cool to room temperature.
- In large bowl, beat egg whites with electric mixer until soft peaks form when beaters are lifted. Gradually add sugar; beat until stiff glossy peaks form.
- Stir a largo dollop of whites into the chocolate mixture until blended, then fold the chocolate mixture into remaining whites.
- Whip the cream and fold it gently into the chocolate mixture.
- Spoon some mousse mixture into an 8 or 8-1/2 inch springform pan to make a 1/4 inch layer. Stand cookies in the mousse all around the inside edge of the pan, using the mousse to glue the cookies together. Gently pour in the remaining mousse.
- Cover loosely with waxed paper and chill at least 3 hours until firm, or overnight.
- To serve, remove sides from springform pan. With sharp knife, cut into servings 2 cookies wide.