Death by Chocolate Mousse
An egg-free chocolate mousse filling in a briefly baked cookie crust, finished with whipped cream after a long refrigerator chill.
Ingredients
For the crust
- 21 pieces chocolate sandwich cookies, finely crushed
- 1/4 cup unsalted butter, softened
For the mousse
- 1 cup heavy cream for melting with chocolate
- 12 ounces semisweet chocolate chips use the specified amount
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 cups heavy cream, chilled for whipping
- 1/4 cup granulated sugar for whipping
Whipped topping
- 1 cup heavy cream, chilled for topping
- 1/4 cup granulated sugar for topping
Instructions
- Heat the oven to 350°F. Lightly coat a tall 9-inch springform pan. Blend cookie crumbs with the butter and pack the base firmly. Bake 5 minutes, then cool.
- Melt 12 ounces chocolate with 1 cup cream, vanilla, and salt over a gentle double boiler, about 10 minutes. Take off the heat and cool until fluid but no longer warm, approximately 30 minutes.
- Beat 2 cups cold cream with 1/4 cup sugar to firm peaks. Lighten the chocolate with a little whipped cream, then fold in the remainder.
- Fill the cooled crust, cover, and refrigerate at least 6 hours until sliceable.
- Whip the final 1 cup cream with the remaining 1/4 cup sugar. Decorate, release the pan ring, and divide into 8 slices.
Notes
The filling is egg-free. Keep all four cups of cream allocated correctly: one melted with chocolate, two whipped for filling, one whipped for topping. Minimum six-hour chilling and thirty-minute cooling are included; longer cooling or chilling extends total time.