Chocolate Mousse Pie

This is an old recipe of my grandmother's, and one of my favorites. On the original typewritten recipe, she wrote, "If you want compliments, this is the dessert to serve." I've certainly found that to be true!

Servings: 16

1 box chocolate wafer cookies

note: can substitute Oreos

4 to 6 T butter

note: soft, but not melted

16 oz semi-sweet chocolate chips

6 eggs

2 c whipping cream

Crush the cookies into a coarse powder. This is best done by putting them into a ziplock bag and using a rolling pin over the bag.

Mix the crumbs with the butter until the mix is more crumbly than powdery. Press the mix into the bottom of the sprayed springform pan. Put crust in freezer while the mousse filling is made.

Melt the chocolate chips over a double boiler or in the microwave. Set aside to cool.

Carefully separate 4 eggs into yolks and whites. Add the yolks to the melted chocolate, along with 2 remaining eggs.

In another bowl, use an electric mixer to beat the whipping cream into firm peaks. This is easier when the whipping cream has been chilled.

In a separate bowl, whip the egg whites into firm peaks. Again, this goes much more quickly when they are cold. Be sure to wash the mixing beaters well between whipping the cream and the eggs.

Add about a third of the whipped cream and egg whites to the chocolate. Mix well with a spoon or spatula (not with a mixer).

Gently fold into the mix the rest of the cream and eggs. Mix thouroughly, but do not overmix, else the mousse will flatten.

Pour the mousse into the springform pan. Put in the freezer to set. Remove from the freezer into the fridge about an hour before serving. Serve with berries, whipped cream, or chocolate.

Servings: 16

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