Prep 45 mins
Cook 20 mins
This is one of my most requested desserts--a chocoholics delight! It's easy and can be made the day before--what more do you need? There rarely are any leftovers!
- 709.77 ml chocolate wafer crumbs (I use Oreo crumbs in the box or Nabisco chocolate wafer cookies crushed in the food processor)
- 118.29 ml unsalted butter, melted (1 stick)
- 453.59 g nestle chocolate chips
- 2 eggs
- 4 egg yolks
- 473.18 ml whipping cream
- 88.74 ml powdered sugar
- 4 egg whites, room temperature
- 236.59 ml whipping cream (to garnish)
- 3.69 ml unflavored gelatin
- 59.16 ml powdered sugar
- For crust: combine crumbs and butter.
- Press on bottom and 2/3 up the sides of a 10 inch springform pan.
- Chill in freezer while making filling.
- For filling: Melt chocolate chips in the top half of a double boiler over simmering water.
- Let cool about 5 minutes.
- Add whole eggs, one at a time, beating well with each addition.
- (Chocolate will stiffen somewhat, just keep beating!) Add egg yolks and mix until thoroughly blended.
- Whip cream with powdered sugar until soft peaks form.
- Beat egg white until stiff, but not dry.
- Stir about 1/2 c of the whipped cream and 1/2 c the beaten egg whites into the chocolate mixture, to "lighten" it.
- Fold in remaining cream and whites until completely incorporated.
- Pour into prepared crust and chill at least 6 hours, preferably overnight.
- To garnish: Sprinkle unflavored gelatin onto remaining 1 c whipping cream to soften.
- Add 4 T powdered sugar and whip until firm.
- This whipped cream will hold up indefinitely.
- Garnish top of dessert with this.
- You can be fancy and pipe rosettes, or just "fluff" it around the edge of the mousse with a fork.
- A dusting of cocoa powder is a nice finishing touch.
- For a real "show stopper", melt about 4 oz chocolate chips and 3/4 t solid vegetable shortening together.
- Coat the underside of waxy leaves, such as camillas, refrigerate until firm.
- Peel off the leaves and place the chocolate leaves around the edge of the mousse.
This was extremely yummy! I topped my outside edge with whipped cream from a can. But the clincher was...Maraschino cherries (with stems) soaked in Grand Marnier Liquer for a few hours. Then slightly freeze them and dip them into melted chocolate and set in freezer for a couple of hours to set the chocolate. Put on the outside on top of whipped cream edges. My guests were moaning! My husband, a chocoholic said it was the best mousse he'd ever had!!
I love how light and smooth this is! I made it for a group of women friends who just loved it.I'll definitely make it again.Thanks for submitting it, Leslie!
really good, but the chocolate cookie crumbs need more butter. mine turned out too dry.