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Servings: |
8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Crust:
1 cup chocolate wafer crumbs
1/3 cup butter or margarine, melted
Mousse:
8 oz. semi-sweet chocolate, finely ground
1 oz. unsweetened chocolate, finely ground
4 oz. heavy whipping cream
6 tsp. sweet unsalted butter
2 eggs, separated
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Directions:
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Crust:
Add butter to crumbs just until it will hold its shape when pressed into apan.
Mousse:
Beat the egg whites until stiff peaks forms. Set aside.
Heat the cream and butter in a heavy saucepan or double boiler over medium heat. When the butter is well incorporated into the cream, add the chocolates. Stir off the heat until melted and well-blended. Add the egg yolks. Quickly fold 1/4 of the chocolate mixture into the beaten whites, then fold the whites into the chocolate. Fill the crust with the filling and refrigerate several hours.
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If you like you may add Bailey's Irish Cream to the filling to flavour and whipcream with a tiny bit of sugar and some Frangelico liqueur. Amaretto for the whipping cream is also nice. It's just a decadent final touch to analread-decadent dessert.
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