Chocolate Mousse Crown

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 45mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement