Queen posted 02-11-99
Chocolate Mousse Cake ( EASY )
You need to make it the day before you need it.
12 oz semisweet or bittersweet chocolate(I use choc. chips )
2 cups ( 1 pint ) heavy ( whipping ) cream
1 package ( 9 oz ) choc. waffer cookies
NOTE: I have never used these cookies in this recipe. Instead I use aprox, 9 oz choc. grahm crackers ( I wipe the
sugar off them first , then break them into cookie size peices ) . they are easier to find and less exspensive. Also a friend made this recipe with the choc. wafer cookies and the crust was to hard for my taste.
Have an 8 or 9- inch springform pan ready Heat choc. and 2/3 cup of the cream in a micowave safe bowl in microwave on high 1 to 1 1/2 minutes, or until cream is steaming hot and choc. is shiny ( it won't look melted). let stand 1 to 2 minutes, then stir until smooth. Let cool about 5 minutes.
Meanwhile, put about 1/3 of the grahmcrackers in a food processor and pulse to make fine crumbs ( or crush in a
plastic bag ) . Add 2-3 TBS of the cream to the crumbs to
moisten. Press over the bottom of springform pan.
Beat remaining cream ina medium bowl with electric mixer until soft peaks form when beaters are lifted. Add about
1/2 cup of the whipped cream to the cooled choc. mixture
and stir until blended. With a rubber spatula , gently but firmly fold choc. mixture into remaining whipped cream
until no white streaks remain.
Pour about 1 cup choc. mousse over cookie layer in pan. Arrange broken grahmcrackers over mousse. Repeat layers twice, then spread remaining mousse over top. Cover pan and refrigerate at least 12 hours untl cookies soften and cake is firm.
To serve, place pan on a serving plate. Run a thin knife around edge of cake before removing pan sides. Garnish
each serving with a dollip of whipped cream and choc. shavings.