Chocolate Mousse Cake

We were going over to our cousin’s house for dinner and we were asked to make a dessert.  My daughter and I planned to make two.  My cousin eats gluten free so we needed to adapt our desserts.  We planned a jello dessert but we didn’t have enough time to let eat set (so that will be discussed in a later post) and we planned a mousse cake.  To accommodate my gluten free cousin we scooped some of the mousse into a ramekin.

I used to think making mousse was complicated but once you learn to fold in the whip cream, it is a snap.  We accented this mousse with espresso which made for a very rich dessert.

Ingredients:

 

• 12 ounces semi-sweet chocolate chips
• 3/4 of a carton of Oreo cookies, crushed
• 2 tbsp butter, melted
• 1/4 cup heavy cream
• 2 tbsp instant decafinated coffee
• 5 large eggs, at room temperature
• 1 – 2 tsp vanilla extract
• 1/2 cup sugar
• 1 cup of cream
• 1/2 cup of sugar
• 1 tbsp vanilla

Directions:

Take the crushed Oreos and mix with the melted butter.

Put into a baking dish and spread out and press down firmly.  Bake for 6 – 8 minutes in a 325 degree oven.  Remove and let cool.

In a pot or in your microwave, melt the chocolate and mix with the cream and instant coffee.

Separately, in the electric mixer, whip the eggs, salt, and sugar and whip on high speed until stiff peaks are formed.  Gently fold in the whipping mixture into the chocolate a little at a time.  Mix well but do not over mix.

Pour over the cookie crust and put in the refrigerator to set.

To make the whip cream, combine the cream, sugar and vanilla and beat in your electric mixer until stiff peaks form.  Dollop on the pie and spread 2 more crushed Oreo cookies for plating.  Enjoy!