Chocolate Mousse Cake, Cookie Crust

By MarieR

Refrigerated Dessert; 9-inch Spring Form Pan

Ingredients

• For the mousse:
• Chocolate Mousse Cake
• For the crust: .
• 1 box (9 ounces) Famous Chocolate
• 1 stick (4 ounces) unsalted butter
• 1/4 teaspoon salt
• 8 ounces good quality semisweet chocolate
• 1/2 cup sugar
• 2 large eggs plus 2 egg yolks
• 1 pint cold heavy whipping cream

Details

Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

Preheat oven to 350.
Prepare the crust: Process cookies in a food processor until they turn to fine crumbs. Melt the butter and combine with the cookie crumbs and salt in a bowl. Pat this mixture into the bottom and partway up the sides of a 9- or 10-inch springform pan. Bake in preheated oven for 15 minutes. Cool at room temperature.
Prepare the mousse: Chop the chocolate coarsely and place in a stainless steel mixing bowl set over a pan of simmering water and melt until smooth. In a separate stainless steel bowl, beat the eggs, yolks and sugar until the mixture ribbons. Warm this mixture over the simmering water, stirring constantly, until it is nearly the temperature of the melted chocolate. Stir the chocolate into the egg mixture until uniform. Whip the cream to soft peaks and fold it gently into the chocolate mixture. Do not over-mix: It's perfectly fine to see pale streaks in the mixture.
Turn this mousse into the springform pan and smooth the surface. Cover and refrigerate at least four hours or overnight. Garnish, if desired, with chocolate curls.
Run a warm knife along the edges of the mousse cake before opening the springform collar. Serve very small slices.