Sinful Chocolate Mousse Dessert

READY IN: 1hr 5mins
SERVES: 10-12


  • Crust
  • 3
    cups chocolate wafer crumbs (I use Oreo crumbs in the box or Nabisco chocolate wafer cookies crushed in the food processor)
  • 12
    cup unsalted butter, melted (1 stick)
  • Filling
  • 1
    lb nestle chocolate chips
  • 4
    egg yolks
  • 2
    cups whipping cream
  • 6
    tablespoons powdered sugar
  • 4
    egg whites, room temperature
  • 1
    cup whipping cream (to garnish)
  • 34
  • 4
    tablespoons 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.