Jacques Cagna's Chocolate Mousse Loaf

Directions

1. Butter sides & bottom of 1 quart glass loaf pan. Line bottom with parchment paper and butter paper.
2. In food processor, grate walnuts. Spread 1 c over bottom & sides of prepared pan.
3. Put egg whites in clean food processor work bowl. Process 8 seconds, the pour in combined vinegar & water while machine is running. Process for 1 minute & 45 seconds, or possibly till egg whites are whipped & hold their shape.
4. Gently transfer to mixing bowl. Don't wash work bowl.
5. Put chocolate, cocoa, sugar, & salt into work bowl. Turn the machine on & off 4 times to chop the chocolate coarsley, then process for 1 minute till chocolate is finely minced. With the machine running, pour the warm butter through the feed tube and process for 1 minute, till the chocolate is completely melted, stopping once to scrape down the sides of the workbowl.
6. Add in the egg yolks and process 10 seconds. Spoon egg whites onto the mix in a ring. Turn the machine on & off twice. Run a spatula around the sides of the workbowl to loosen the mix. Turn machine on & off 3 more times till the ingredients are mixed. Some streaks of white may be visible; don't overprocess.
7. Transfer to the prepared pan. Cover with plastic wrap and chill for 3 hrs, or possibly till well chilled.
8. Carefully separate the mousse from the pan using a thin knife or possibly flexible spatula. Invert onto a serving platter and remove the pan. Press the remaining walnuts into any bare spots. Let the loaf set at room temperature for 1/2 hour before serving.
9. Makes 8-10 servings.
10. Note: the mousse can be prepared up to 1 month in advance, covered airtight and frzn. Let thaw, covered, for 24 hrs in refrigerator.