Thursday, February 25, 2010

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.

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