Chocolate Mousse Cake

• temps total: Overnight chill

Ingrédients

Chocolate Cookie Crumb Crust:

3 cups chocolate wafer crumbs

1 cube butter, melted

1/4 cup sugar

Filling:

1 lb semi-sweet chocolate

2 eggs

2 egg yolks

2 cups whipping cream

6 Tbsp powdered sugar

4 egg whites (from room temperature)

2 cups whipping cream for topping

Instructions

Mix and press crust into a 10" springform pan. Refrigerate 30 minutes or longer. Soften chocolate in a double boiler, let cool. Add eggs and mix well. Add egg yolks until blended. Whip the cream with powdered sugar until stiff peaks. Beat egg whites until stiff. Stir a little cream in cream and egg whites into chocolate mixture. Fold. Pour into crust and chill overnight. Whip the 2 extra cups of whipping cream close to serving time and spread on top of the mousse.