Dark chocolate whipped up into a creamy mousse layered over a crisp cookie crust and topped with mounds of whipped cream. Yum!
Prep Time 20minutes
Cook Time 8hours
Total Time 8hours20minutes
Author Just a Little Bit of Bacon
8ozchocolate wafer sandwich cookies,or other chocolate wafers such as Famous, such as Quadratini
1/2cupcoffee,use espresso if you like a strong coffee flavor
1 1/2cupsheavy cream
chocolate shards, curls, or grated chocolate
Butter a 9-inch springform pan. Place wafer cookies in the food processor. Pulse to break up the cookies and then process continuously until the cookies are crushed into fine crumbs. Pour them out into a bowl and mix them with the melted butter. (You'll want the mixture to still be a bit crumbly at this point, so it's easy to press them into the pan.) Press the crumbs evenly into the bottom of the springform pan, using a bit of wax paper or plastic wrap to keep them from sticking to your fingers. Place pan into the refrigerator for at least 30 minutes for the crust to set.
Finely chop the chocolate. I use thin chocolate bars (Ghirardelli is my favorite) and a large chef's knife. Using a rocking motion with the knife, thinly slice along the bar and then cut again at 90 degrees until all the chocolate is in tiny pieces.
Put the chocolate, cocoa powder, coffee, and bourbon into a large heat proof bowl set over a pot of simmering water. Keep the water at a bare simmer and don't let the water touch the bottom of the bowl. Stir the chocolate mixture frequently, until it's almost smooth. Remove the bowl from the pot and continue stirring until smooth and all the chocolate is melted. Set aside to cool a bit.
Whisk the egg yolks, 2 tsp of granulated sugar, and salt in a small bowl until the yolks thicken slightly and become light yellow in color, about 30 seconds. While whisking continuously, slowly add a ladle of the chocolate to the yolks and mix it in. Add another and mix again. Now scrape the egg-chocolate mixture back into the chocolate bowl and whisk until combined.
Either using a hand mixer or a standing mixer with the whisk attachment, beat the egg whites until frothy, 2-3 minutes. Add the remaining granulated sugar and continue beating on medium-high until you see soft peaks, 1 minute more with the standing mixer - a bit more with the hand mixer. (Soft peaks mean the tops curl down when you make a peak in the foam.) Scrape about 1/3 of the egg whites into the chocolate and gently fold it in with a spatula. Add the rest and fold it in until it's almost completely mixed but you still see some egg whites.
Now take your egg white bowl and add the cream and vanilla. Beat the cream on medium-high until you have soft peaks again, 2-3 minutes. Scrape the whipped cream into the chocolate and gently fold it in until it is completely mixed through.
Pour the mousse into the prepared springform pan and spread it out evenly. Cover mousse pie with plastic wrap and let it set overnight in the refrigerator.
To unmold the pie from the pan, gently run a knife around the sides of the pan. At this point you can serve it in the bottom of the springform pan or try your hand at taking it out by getting a thin spatula under the bottom of the crust and transferring it to a plate. I serve it in the bottom of the pan.
When you are ready to serve, whip the 1 1/2 cups of heavy cream with vanilla until you have soft peaks and mound it over of the top of the pie. Top with chocolate shards or curls or grated chocolate if desired.
If you can't find Quadratini cookies, you can use plain chocolate wafer cookies, such as Famous. I found Quadratini in the Italian section of my supermarket.
If you decide to top the pie with chocolate shards or curls, remember this is chocolate mousse. It's very squishable so be careful to cut between the shards/curls or you will drive them into the pie and make a bit of a mess.