CHOCOLATE MOUSSE WITH CHOCOLATE CRUST

By dcarriger56

Ingredients

• Crust
• 1 8 1/2- 0unce package chocolate wafers, crushed
• 2 tablespoons (1/4 stick ) unsalted butter, melted
• 1 1/2 tablespoons instant coffee powder
• 1 1/2 tablespoons unsweetened cocoa powder
• Mousse
• 1/3 cup Marsala wine
• 1 tablespoon unflavored gelatin
• 4 egg yolks
• 1/2 cup sugar
• 3/4 cup light rum
• 12 ounces semisweet chocolate
• 1 tablespoon intant espresso powder
• 1/4 cup ( 1/2 stick ) unsalted butter, cut into small pieces
• 2 cups whipping cream, whipped
• Chocolate leaves (optional garnish)

Details

Servings 10

Preparation

Step 1

For crust; Combine crushed chocolate wafers, melted butter, coffee and cocoa powder in large bowl and mix
well.
Refrigerate half of mixture and press remainer evenly into bottom of 8-inch springform pan. Set aside.
For mousse; Combine Marsala and gelatin in small bowl and stir until gelatin is soften. Combine yolks and sugar in top of double boiler and beat until thickened, about 2 to 3 minutes. Stir in rum. Set over simmering water and continue beating until mixture is hot and formy. Remove from heat. Add gelatin mixture and stir until gelatin is throughly dissloved. Set pan in ice and beat just until cool, about 5 minutes'
Melt chocolate in top of double boiler set over simmering water. Add espresso powder and stir though. Remove from heat and beat in butter one piece at a time. Blend into egg mixture. Set in bowl of ice and continue beating until mixture is smooth and cool. Fold in whipping cream. Turn into prepared pan and refrigerate overnight.
Remove sides of springform pan. Pat remaining half of crumb mixture around sides and top edge of mousse (there will be extra crumbs ) Decorate top of mousse with chocolate leaves if desired.
Chocolate Mousse with Chocolate Crust can be frozen up to 2 months. Flash freeze, then cover with platic wrap and return to freeze.