Recipe by Judith N.
Chocolate cookie crumb crust enriches this easy to make but dramatic dessert. It can be prepared ahead and frozen. Thaw overnight in the refrigerator. I clipped this out of a brochure years ago and have made it several times with rave reviews! IT'S HEAVENLY! Prep time is long due to the fact that once it is assemble the mousse needs to chill for at least six hours. I have always done it overnight. I also think it is much tastier and has better consistency if it is frozen and then thawed before consumed, just personal preference.
Top Review by edieliss
my friend gave me a photocopy of this reciepe from a magazine about 7 yrs ago & it has been used so many times that I cannot read the recipe anymore due to chocolate smeared all over it. A friend asked me for the recipe & she could barly read it. It was great to find it online so I can share it. This has been one of my favorite things to make.
- 3 cups chocolate wafer crumbs
- 1⁄2 cup unsalted butter, melted
- 1 lb semisweet chocolate
- 2 eggs
- 4 egg yolks
- 2 cups whipping cream
- 6 tablespoons powdered sugar
- 4 egg whites, room-temperature
- 8 ounces semisweet chocolate (about)
- 1 tablespoon vegetable shortening (scant)
- 2 cups whipping cream
Directions See How It's Made
- For Crust: Combine crumbs and butter.
- Press on bottom and completely up sides of 10-inch springform pan.
- Refrigerate 30 minutes (or chill in freezer).
- For Filling: Soften chocolate in top of double boiler over simmering water.
- Let cool to lukewarm (95°F).
- Add whole eggs and mix well.
- Add yolks and mix until thoroughly blended.
- Whip cream with powdered sugar until soft peaks form.
- Beat egg whites until stiff but not dry.
- Stir a little of the cream and whites into chocolate mixture to lighten.
- Fold in remaining cream and whites until completely incorporated.
- Turn into crust and chill at least 6 hours or, preferably, overnight.
- For Leaves: Melt chocolate and shortening in top of double boiler.
- Using spoon, generously coat underside of Camellia or other waxy leaves.
- Chill or freeze until firm.
- Whip remaining 2 cups cream with sugar to taste until quite stiff.
- Loosen crust on all sides using sharp knife; remove springform.
- Spread all but about 1/2 cup cream over top of mousse.
- Pipe remaining cream into rosettes in center of pie.
- Separate chocolate from leaves, starting at stem end of leaf.
- Arrange in overlapping pattern around rosettes.
- Cut pie into wedges with thin sharp knife.