Crust—–
1 1/4 c Chocolate Wafer Crumbs
1/2 c Melted Butter — or
Margarine
Mousse—–
8 oz Semisweet Chocolate —
Finely ground
1 oz Unsweetened Chocolate —
Finely ground
4 oz Heavy Whipping Cream
6 tb Unsalted Butter
2 Eggs — separated
Bailey’s Irish Cream —
Optional
CRUST:
Add butter to crumbs just until it will hold its shape when pressed into a
pan. I’m sorry but I’ve never bothered to measure the butter!
MOUSSE:
Beat the egg whites until stiff peaks forms. Set aside. Heat the cream and
butter in a heavy saucepan or double boiler over medium heat. When the
butter is well-incorporated into the cream, add the chocolates. Stir off
the heat until melted and well-blended. Add the egg yolks.
Quickly fold 1/4 of the chocolate mixture into the beaten whites, then fold
the whites into the chocolate.
Fill the crust with the filling and refrigerate several hours. If you like
you may add Bailey’s Irish Cream to the filling to flavour and whip cream
with a tiny bit of sugar and some Frangelico liqueur. Amaretto for the
whipping cream is also nice. It’s just a decadent final touch to an
alread-decadent dessert.
Yields
1 Servings