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Chocolate Nut Crust
- 11⁄2 cups Crushed chocolate wafers 375 ml
- 1⁄4 cup Butter 60 ml
- 3⁄4 cup Crushed pecans or almonds 175 ml
Chocolate Mousse
- 3⁄4 cup Chocolate chips 175 ml
- 8 oz. Cream cheese 250 g
- 1⁄4 cup Sugar 60 ml
- 1 tsp. Vanilla 5 ml
- 2 Eggs, separated
- 1⁄4 cup Sugar 60 ml
- 1 cup Whipping cream 250 mL
- Chocolate curls
To Make Crust
- Preheat oven to 325°f (160°c). Combine chocolate crumbs and butter and press into a 9" (23 cm) springform pan. Sprinkle nuts over crust. Bake for 10 minutes.
To Make Mousse
- Melt chocolate chips and set aside to cool. Blend cream cheese, sugar and vanilla. Beat egg yolks, add and stir. Mix in cooled chocolate.
- Beat egg whites until soft peaks form.
- Add sugar slowly and beat until stiff. Fold into chocolate mixture. Whip cream and fold into the chocolate mousse. Pour into springform pan. Cover and place in freezer overnight. Remove from freezer and refrigerate 5 hours before serving. Remove from pan and garnish with chocolate curls.
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