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  • Chocolate Mousse in Mousse Crust

    1 vote
    Chocolate Mousse in Mousse Crust
    Prep time:
    Cook time:
    Servings: 8 Servings
    by Farrell May Podgorsek
    54 recipes
    		 >
    This is such a fun desset to make and eat. It takes you back to the late 1970's. It makes a nice presentation at the table. It is very rich, but so worth the calories. My husband requests it for his birthday dessert every year.

    Ingredients

    • 7 oz chocolate, semisweet or bittersweet
    • 1/4 lb unsalted butter
    • 7 eggs, separated
    • 3/4 cup granulated sugar
    • 1 tsp vanilla extract
    • 1/8 tsp cream of tartar
    • 1/2 cup whipping cream
    • Chocolate bar, to make shavings to decorate the Mousse

    Directions

    1. Preheat oven to 325 degrees. Melt the chocolate and butter in a double boiler. Set aside to cool slightly. In a mixer beat 5 egg yolks and 4 Tbsp sugar until light and fluffy, about 5 minutes. Gradually beat in warm chocolate mixture and vanilla.
    2. Beat the egg whites with the cream of tartar until soft peaks form. Add remaining sugar, 1 Tbsp at a time, and beat until stiff. Stir a small amount of the whites into the chocolate mixture to lighten it, then fold in remaining whites.
    3. Pour 3/4 of the mixture into an ungfreased 9 or 10 inch springform pan, filling almost full. Refrigerate remaining mousse mixture. Bake about 20 minutes. The crust will be puffy and not look dark and wet in the middle. Set on a rack and cool completely.
    4. Whip the cream and fold into the refrigerated mousse mixture. Fill the mousse crust. Decorate with chocolate shavings.

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