Chocolate Mousse Cake

Updated at: Thu, 14 Sep 2023 11:05:16 GMT

Step 1

Place wafers into a food processor and pulse until finely ground.

Step 2

Or place wafers in a large zip lock bag and whack with a rolling pin until crushed and crumbs form.

Step 3

Add melted butter to the crumbs and pulse to combine.

Step 4

Transfer crumbs into a 9" (23 cm) springform pan and press into bottom and up the sides of the pan to form a crust. Bake at 375F (190C) for 8 mins. Allow to cool.

Step 5

Place 10 ounces of bittersweet chocolate and 2 tablespoon butter in a large microwave-safe bowl. Microwave on high in 30 second increments until melted. Or melt over a double boiler. Allow to cool slightly. Add egg yolks, sugar, and vanilla. Set aside.

Step 6

Place egg whites and cream of tartar in a mixing bowl and beat on high until soft peaks form. 2-3 mins.

Step 7

Fold whipped whites into chocolate mixture, gently lightening the mixture in stages, until combined.

Step 8

Then beat 1 cup of heavy cream until stiff peaks form. Fold the cream into the mousse mixture, and gently mix until combined.

Step 9

Transfer mousse into cooled pie crust.

Step 10

Garnish with a large dollop of sweetened whipped cream in the center, and chocolate shards or shavings. Refrigerate for at least 4 hours, but overnight even better!

Step 11

To make sweetened whip cream:

Step 12

Combine heavy cream, powdered sugar and vanilla in a bowl and whip until soft peak forms.

Step 13

For Chocolate shards:

Step 14

Place a metal baking sheet in the freezer for 15 mins. Melt chocolate in a microwave at :30 intervals until melted. Whisk until slightly cooled and smooth.

Step 15

Pour chocolate over bottom of frozen pan, creating a thin layer. Allow to set until matt and cooled (pop back in freezer if need to help set up) Take a metal bench scrape and scrap chocolate until shards or curls form.

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