This is a print preview of "Chocolate Mousse in Mousse Crust" recipe.

Chocolate Mousse in Mousse Crust Recipe
by Farrell May Podgorsek

Chocolate Mousse in Mousse Crust

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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: France French
Cook time: Servings: 8 Servings

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.