This recipe comes straight from Erik's Aunt Katie...believe us- you WILL NOT be disappointed. It's so rich and fluffy and full of everything you ever want to crave that it's satisfying with each bite! It is loaded with things that one with high cholesterol SHOULD NOT be indulging in. So proceed at your own caution.
This recipe is for a spring form. If you don't have one, you should know that it will make two pie pans but you will have to double the crust recipe. or you could pour off the extra mousse into individualized dishes to be served without crust- no fun, but it will work.
Get out a large, two med bowls. hand mixer, measuring cups and spoons, double boiler or two pots and a spatula.
Crust
1 cup chocolate crumbs, oreo or other
1/2 cup unsalted butter, melted
(if you're using a springform follow this, if using pie pans-double the crust recipe)
Mix them together and press into pans, refrigerate to solidify while you prepare the filling
Filling
1 pound good semisweet chocolate-not hershey's or something similar or it will coagulate with the cream
2 cups heavy cream
2 eggs
4 egg yolks
2 cups whipping cream
4-5 tbsp powdered sugar
4 egg whites, room temperature
In a large bowl...
Soften chocolate in top of double boiler over simmering water. Let cool to luke warm (95 f). Add whole eggs plus 4 yolks and mix well.
Medium bowl...
Whip cream with powdered sugar until soft peaks form. In a separate bowl, beat egg whites until stiff but not dry. Stir a little of the cream and whites into the chocolate mixture to lighten. Fold in the rest until completely incorporated. Put it into the crust and let it chill for at least 6 hours or overnight. (we were in a hurry and did it for an hour)
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