Chocolate Mousse Dessert

by Jessica Chaiken

SERVINGS

4 to 6 servings scale / convert

INGREDIENTS

Chocolate Mousse
6 oz. semisweet chocolate chips or chunks
5 tbsp. boiling water
4 eggs, separated
2 tbsp. dark rum (or coffee or Liquer)

Graham Cracker Crust
15 graham crackers
1 tbsp. sugar
1/2 tsp. cinnamon
1/4 cup butter, melted

INSTRUCTIONS

Put the chocolate in a blender on high for 6 seconds (or so). Scrape the sides of the blender with a knife. Add the water and blend on high for 10 seconds. Then add the yolks and liquer/coffee and blend until smooth.

Meanwhile, beat the egg whites to stiffness. Fold the chocolate into the egg whites. Pour mousse into cups or into the graham cracker crust. Break the crackers into a blender and blend into crumbs. Place the crumbs into a bowl. Stir in the sugar, cinnamon and add the butter and mix. Press into a pie plate and chill before adding filling.

CHEF COMMENTS

I cheated and bought a Keebler shell. I brushed it with egg white and baked it at 350°F for 5 minutes. I guess you could do that with this crust, never tried. Your standard toll-house chocolate works fine for the mousse but the Ghirardelli chocolate made my knees weak! I also used anisette instead of rum. You should have seen my kitchen! Flour and chocolate EVERYWHERE! At least I got to lick the bowl! :)

TAGS

chocolatemousse, desserts, mousse add tags

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