| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 21 |
|
Chocolate sandwich cookies; (such as Oreos) |
| 1/4 |
c |
Unsalted butter; cut into pieces, |
|
|
; room temperature |
|
|
; (1/2 stick) |
| 12 |
oz |
Semisweet chocolate; finely chopped |
| 1 |
ts |
Vanilla extract |
| 1 |
pn |
Salt |
| 3 3/4 |
c |
Chilled whipping cream |
| 1/4 |
c |
Sugar |
|
|
Chocolate shavings; (optional) |
INSTRUCTIONS
CRUST
MOUSSE
For Crust:
Preheat oven to 350F. Butter 9-inch-diameter springform pan with 2
3/4-inch-high sides. Finely grind cookies in processor. Add butter and
process until mixture is evenly moistened. Press crumb mixture onto
bottom and up sides of prepared pan to form thin crust. Bake crust 5
minutes. Transfer crust to rack and cool completely.
For Mousse:
Combine chocolate, vanilla and salt in processor. Bring 1 cup cream
to boil in heavy small saucepan. With processor running, gradually
pour hot cream through feed tube and process until chocolate is
melted and smooth. Transfer mixture to large bowl. Cool to room
temperature, stirring occasionally.
Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into
chocolate mixture. Pour mousse into prepared crust. Chill until set,
about 6 hours. (Can be prepared 1 day ahead.)
Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to
pastry bag fitted with medium star tip. Pipe rosettes of cream around
edge of cake. Garnish with chocolate shavings.
Serves 8.
Bon Appetit November 1992
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