Chocolate Mousse Cake

• 3 cups Finely Crushed Oreo Cookies (about 1 Pkg.)
• ½ cups Butter, Melted
• 2 whole Eggs
• 4 whole Egg Yolks
• 3 cups Semi-sweet Chocolate Chips
• 4 cups Heavy Cream-divided
• ⅔ cups Powdered Sugar, Divided
• 1 piece Chocolate Bar Or Some Chips For Garnish

In a medium bowl, combine the crushed Oreo cookies and butter; mix well. Press into a 10-inch spring-form pan, covering the bottom and sides to form a crust.  Chill until ready to use.

In a small bowl, beat the eggs and egg yolks; set aside. In a medium saucepan, melt 3 cups chocolate chips over low heat, stirring constantly. Add the egg mixture, quickly whisking until well blended. Remove from the heat; set aside to cool slightly.

Meanwhile, in a medium bowl and with an electric beater on medium speed, beat 2 cups (1 pint) of the heavy cream until soft peaks form. Add 1/3 cup of the confectioner’s sugar and beat until stiff peaks form. Fold the whipped cream mixture into the slightly cooled chocolate mixture until well blended. Spoon into the prepared crust; cover and chill for at least 6 hours or until firm.

Whip remaining 2 cups of heavy cream, and the remaining 1/3 cup sugar until almost heavy peaks form. Spread over chilled chocolate filling. Garnish with shaved or grated chocolate.

This was SUPER rich…. a little slice goes a long way! It was very yummy.