Chocolate Mousse Cake Recipe for Thanksgiving

http://www.eyedoctornewsletter.com/31108recipe.html

Ingredients:

16 oz of semi-sweet chocolate chips

1 cup of confectioner's powdered sugar

6 egg yolks

6 egg whites

1 quart whipping cream

Chocolate wafer crumbs (I buy 2 Nabisco chocolate pie shells pre made and use the crumbs)

1 stick of butter

10 inch spring form pan

Double Boiler ( Just use a small 1 or 2 qt. sauce pan inside a 5 qt with some boiling water)

Good mixer to mix the ingredients. I use a big kitchen aid mixer which has a large mixing bowl but whichever you use you need a big mixing bowl although I once did it in a large pot

Preparing the crust:

Melt the butter and mix it into the chocolate wafer crumbs to get them moist. Line the spring form pan bottom and sides by packing the crumbs with your hands

After you have a good layer place the pan in the freezer while you prepare the rest of the mousse

Allow a few minutes for eggs to reach room temperature

Separate the egg yolks and egg whites and put in two different containers and set aside

Mix the powdered sugar into the whipping cream thoroughly

Melt the chocolate chips in the double broiler on low to medium heat

Mix the egg yolks well with a spoon

Fold the eggs yolks into the whipping cream mixture

Fold the melted chocolate into the mixture

The last thing is to beat the egg whites until they peak

Fold the peaked egg yolks into the mixture and continue to mix very thing completely

Finally pour the entire mixture slowly into the crust you prepared in the 10 inch spring form pan

Refrigerate the mousse for at least 12 hours and preferably 18.

I often put a whipping cream topping on my mouse after the mousse has been refrigerated and then place it back in the refrigerator.

Sometimes I sprinkle chocolate shavings for a decorative effect

I have also frozen the mousse pie for days after it is ready and it still works well.