Frozen Chocolate Mousse

Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 228.

Here is a dessert sure to make any chocoholic swoon. Silky and decadent, this frozen mousse is like a rich chocolate ice cream. It is really easy to make - all the folding required will give you a workout but it is worth it! The crust can be made with crushed wafer cookies or you could even buy a ready-made crust. If doing your own, the instructions say to apply the crumbs around the sides of the pan (use a springform pan) but I did not do this - I just made a bottom layer. You will have to run a sharp knife around the pan before releasing the catch on the pan.

The mousse is soft (even after freezing) and it will need to be put back in the freezer as soon as possible after serving. Maida Heatter recommends covering the mousse with either whipped cream, strawberries or chocolate leaves. I did not do either, it looks lovely without a topping.

Crust

8 oz. chocolate wafer cookies
3 oz. (3/4 stick) butter, melted

Chocolate Wafer cookies can be purchased or you can make your own (try this recipe) To make the crust: Butter the sides only of a 9 x 3 springform pan. Do not butter the bottom. Crush the cookies to a fine powder and combine with the melted butter. Pat about 2/3 of the cookie mixture around the sides of the pan. Place the remaining crumbs on the bottom of the pan and pat down firmly. Bake for 7 or 8 minutes, remove from the oven and cool.

Chocolate Mousse

1 TBS. dry instant coffee
1/2 cup boiling water
1 1/4 cups sugar
12 oz. semi-sweet chocolate, chopped
4 large eggs, separated
3 cups whipping cream
Pinch of salt
1/8 tsp. cream of tartar

In a 2-qt pan, dissolve the coffee in the boiling water.

Add 1/2 cup (reserve 3/4 cup) of the sugar and stir until dissolved.

Add the chocolate (over low heat) and stir until smooth.

Remove the pan from the heat and allow it to cool slightly.
Add the egg yolks, one at a time, and stir until blended.

Whip the cream until it holds a shape but it not dry. (Chilling your bowl and beaters helps)
Set the whipping cream mixture aside for later.

In a separate bowl (or clean the one you just used), beat the egg whites until they are foamy. Add the salt and cream of tartar and beat until the egg whites hold a soft shape. Add the reserved sugar a little at a time on low speed.

Increase the speed and beat until the meringue is firm, but not stiff or dry. The meringue will be firm and glossy.

Pour a little of the chocolate into the egg whites and fold together. Do this in several additions. Leave some of the chocolate in the bowl.

Now fold the batter into the remaining chocolate.

Add the whipping cream mixture to the chocolate and fold in.

Pour the batter over the crust and smooth the top. Sit it in the freezer for an hour and then cover airtight with plastic wrap. Freeze overnight or up to 2 weeks.