Welcome to the second attempt by my mother and I to make chocolate mousse cake. HUGE SECRET: timing is critical on this one. You've got to have everything ready to mix in when it needs to be mixed in. Granted, it's still all chocolate, sugar, and cream. But the texture will be off. So on the second round we got it right, and it was basically amazing. Try it!
12 oz chocolate wafers, crushed (or chocolate graham crackers)
4 eggs, ,separated
1/2 C butter, melted (this is important)
1 tsp vanilla
1-16 oz pkg semisweet chips
4 C whipping cream (don't you dare use Cool Whip!)
2 eggs
10 T powdered sugar
Chocolate curls, to garnish (we used leftover mini semisweet chips
Combine wafers and butter. Press on bottom and sides of greased springform pan. Chill. Melt chocolate chips in double boiler (or microwave). Add whole eggs. Mix well. Add yolks. Mix well. Add vanilla. Beat 2 cups cream until soft peaks form (there's a fine line here). Add 6 tablespoons powdered sugar and beat until stiff.
Beat egg whites until stiff. Fold whipped cream and whites into chocolate mixture until well blended. Pour into crust. Chill overnight. May be frozen at this point. Whip remaining 2 cups cream and 4 tablespoons sugar until stiff. Loosen crust from sides of pan with knife. Top with sweetened whipped cream. Garnish. Compliments to Sis. P from Montgomery Ward.My choice of happiness: serve with vanilla ice cream, fresh berries, and mint leaves fresh from the garden!
