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Ingredients
- 1 oz. (2tbs) unsalted butter, melted, more for the pan
- 8 oz. Italian chocolate wafer sandwich cookies, such as quadratini
- 9 oz. Semisweet chocolate, chopped (about 1 1/2 cups), more for garnish
- 1 1/2 tsp. Vanilla extract
- Pinch kosher salt
- 3 3/4 cups heavy cream
Details
Preparation
Step 1
Butter a 9-inch springform pan.
Grind the cookies in a food processor until they resemble wet sand, 20-30 seconds, about 1 3/4 cups. Transfer to a small buyer and mix in butter. Spread the crumbs in the pan, cover with plastic wrap, and press evenly in the pan. Refrigerate.
Combine the chocolate, 1/2 tsp. of the vanilla, and the salt in a large bowl.
In a small pan, bring 3/4 cup of the cream to bare simmer. Pour cream over the chocolate, let sit for one minute, then whisk until smooth. Cover and refrigerate for about 30 minutes to cool.
Best 1 1/2 cups of the cream inn a medium bowl with an electric mixer on medium high speed to stiff peaks, about 2 minutes. Whisk the chocolate mixture to loosen it (make sure it is not stiff, it must mix into cream), and fold into the whipped cream with a large silicone spatula until no streaks.
Carefully peel plastic wrap off crust and scrape mousse into pan, gently spreading it to the edges. Cover and refrigerate for at least six hours and up to 2 days.
Just before serving, beat the remaining 1 1/2 cups cream, 1 tsp vanilla, optional Bailey's in a medium bowl to medium stiff peaks. Run a knife around the pie to loosen its edges and then remove the side of the pan. Slide a spatula under the crust and transfer the pie to a serving plate.
Mound whipped cream over mousse and to with chocolate curls.
To serve, dip a knife into got water and dry it before slicing.
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