Chocolate Mousse in Mousse Crust Recipe

1. 1

   Preheat oven to 325 degrees.

2. 2

   Melt the chocolate and butter in a double boiler.

3. 3

   Set aside to cool slightly.

4. 4

   In a mixer beat 5 egg yolks and 4 Tbsp sugar until light and fluffy, about 5 minutes.

5. 5

   Gradually beat in warm chocolate mixture and vanilla.

6. 6

   Beat the egg whites with the cream of tartar until soft peaks form.

7. 7

   Add remaining sugar, 1 Tbsp at a time, and beat until stiff.

8. 8

   Stir a small amount of the whites into the chocolate mixture to lighten it, then fold in remaining whites.

9. 9

   Pour 3/4 of the mixture into an ungfreased 9 or 10 inch springform pan, filling almost full.

10. 10

    Refrigerate remaining mousse mixture.

11. 11

    Bake about 20 minutes.

12. 12

    The crust will be puffy and not look dark and wet in the middle.

13. 13

    Set on a rack and cool completely.

14. 14

    Whip the cream and fold into the refrigerated mousse mixture.

15. 15

    Fill the mousse crust.

16. 16

    Decorate with chocolate shavings.

* Per serving · 4 servings · Values may vary.

No additional tips available.