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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: For Crust:
Preheat oven to 350F. Butter 9-inch-diameter springform pan with 2
3/4-inch-high sides. Finely grind cookies in processor. Add butter and
process until mixture is evenly moistened. Press crumb mixture onto bottom
and up sides of prepared pan to form thin crust. Bake crust 5 minutes.
Transfer crust to rack and cool completely.
For Mousse:
Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil
in heavy small saucepan. With processor running, gradually pour hot cream
through feed tube and process until chocolate is melted and smooth.
Transfer mixture to large bowl. Cool to room temperature, stirring
occasionally.
Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into
chocolate mixture. Pour mousse into prepared crust. Chill until set, about
6 hours. (Can be prepared 1 day ahead.)
Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to
pastry bag fitted with medium star tip. Pipe rosettes of cream around edge
of cake. Garnish with chocolate shavings.
Contributor: Bon Appetite November 1992
| Ingredients:
21 oreo cookies
1/4 Cup(s) butter; cut into pieces, softened
1 mousse
12 Ounce(s) semisweet chocolate; finely chopped
1 Teaspoon(s) vanilla
1 Ounce(s) salt
3 3/4 Cup(s) heavy cream
2 54/625 Ounce(s) sugar
1 chocolate shavings; optional |
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