Chocoholics, save room! This deep, dark, sinfully rich dessert is the ultimate chocolate lover’s fantasy.
|Chocolate Cookie Crust|
|24||Double-chocolate Oreo cookies|
|1/4||cup||unsalted butter, melted|
|Chocolate Mousse Filling|
|1 1/2||pounds||semi-sweet chocolate chips|
|1||tablespoon||instant espresso powder|
|4||egg yolks, room temperature*|
|~||whipped cream for decoration|
|~||raspberries, or other decorations, if desired|
|* Uncooked egg yolks may carry the risk of salmonella.|
Chocolate Cookie Crust
Preheat oven to 350.°
Requires a 10-inch springform pan.
1. Break up the cookies a bit and place them in the bowl of a food processor fitted with a steel blade. Process to create fine crumbs.
2. Pour the crumbs into a medium bowl, add the melted butter and mix until well combined.
3. Place the crumbs in the springform pan, pressing them evenly over the bottom and halfway up the sides.
4. Bake 10–12 minutes, until set.
5. Remove from the oven and cool completely before filling.
Chocolate Mousse Filling
- Melt the chocolate chips and set aside.
- Add the espresso powder to the warm water and mix well.
- Use an electric mixer to blend together the melted chocolate, espresso, Kahlua and egg yolks. (Alternatively, use a whisk to blend vigorously by hand.)
- In a clean bowl, use the electric mixer to whip the cream until stiff peaks form.
- Fold the whipped cream into the chocolate mixture by hand, using a large whisk. Fold gently but thoroughly, until no streaks remain.
- Pour the mixture into the springform pan, place plastic wrap over the surface and refrigerate for 4–6 hours, or overnight.
- Remove the mousse pie from the refrigerator 30 minutes before serving.
- Gently run a knife between the crust and the pan to loosen it. Open the latch of the spring form pan, and remove the pie. Place on a serving plate, decorate and serve.