CHOCOLATE MOUSSE TORTE
–CRUST:–
12 oz. vanilla wafers
1 1/4 sticks butter
–FILLING:–
12 oz. chocolate chips
1 oz. bitter chocolate
4 tbsp. sugar
6 tbsp. milk
8 egg yolks
2 tsp. vanilla
–TOPPING:–
1 pt. cream
2 tbsp. powdered sugar
1 tbsp. vanilla
Combine crushed vanilla wafers with butter. Put in greased cheesecake pan. Bake at 350 degrees for 5 minutes. Melt chocolate, sugar and milk in double boiler. Cool. Beat egg yolks and vanilla. Add to cooled chocolate mixture. Beat egg whites and fold in mixture. Put on wafer crust. Refrigerate. Add whipped topping mixture before serving.
CHOCOLATE MOUSSE TORTE
12 oz. vanilla wafers
1 1/4 sticks butter
–FILLING:–
12 oz. chocolate chips
1 oz. bitter chocolate
4 tbsp. sugar
6 tbsp. milk
8 egg yolks
2 tsp. vanilla
–TOPPING:–
1 pt. cream
2 tbsp. powdered sugar
1 tbsp. vanilla
Combine crushed vanilla wafers with butter. Put in greased cheesecake pan. Bake at 350 degrees for 5 minutes. Melt chocolate, sugar and milk in double boiler. Cool. Beat egg yolks and vanilla. Add to cooled chocolate mixture. Beat egg whites and fold in mixture. Put on wafer crust. Refrigerate. Add whipped topping mixture before serving.
Death by Chocolate Mousse
1 - 9 inch pie
PREP TIME 25 Min
READY IN 55 Min
INGREDIENTS
* 21 chocolate sandwich cookies, crushed
* 1/4 cup butter, softened
* 1 cup heavy cream
* 1 (12 ounce) package semisweet chocolate chips
* 1 teaspoon vanilla extract
* 1 pinch salt
* 2 cups heavy cream
* 1/4 cup white sugar
* 1 cup heavy cream, chilled
* 1/4 cup white sugar
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.
2. In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
3. Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
4. Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
5. In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
6. Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.