INGREDIENTS

INSTRUCTIONS

THE CRUST Crush the wafers, preserving a few for garnish. I use a meat
grinder, other options vary from rolling pin-dsh towel, to blender.
Melt butter/margerine, and mix in the wafer crumbs. Pack into bottom
of spring form pan.
THE MOUSSE Melt chocolate. (I use a microwave. Another option is to
use a double boiler, or a single sauce pan.) Be careful to let it
just melt, since you are adding eggs, which will because cooked if
the Chocolate is too hot.
Separate eggs. I personally get caught up in the Thrill and Challenge
of separating, so end up separating all 6, only 4 are necessary.) Put
egg white separately, to be whipped.
If chocolate is still melting, can beat egg whites until foamy, and
stiff. (Form peaks when you pull the beaters out.)
Stir in the egg yolks, and remaining whole eggs.
Add the alcohol, if desired.
Fold in the beaten egg whites. If not beated, Beat Them! Whip the
whipping cream, until stiff. The recipe I was given cautioned that
there was no sugar, so be careful that the transition from flacid to
butter was very sudden. I recently realised a solution: Put sugar in,
no one will notice or care.
Fold the whipped cream into the mixture.
Dump (I would say pour, but it really is quite sluggish by now.) this
mixture into the springform pan, on top of the crust.
Put in fridge, and chill for about 6 hours, though it might be ready
before that.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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