Crust:
- 3 C chocolate sandwich cookies, cookie part only (scrape off and don’t use filling)
- 1 stick melted margarine
Mousse Filling:
- 4 egg whites
- 2 whole eggs
- 4 egg yolks
- 1 lb semisweet chocolate
- 16 oz whip cream (divided)
- 6 tbsp powdered sugar
Instructions:
For The Crust: Crush cookies in a food processor and mix with melted margarine, then press into the bottom and sides of spring form pan, and refrigerate for a half hour.
For the Mousse: Beat egg whites stiff. Beat yolks and whole eggs, mix in cooled melted chocolate and half of whip cream. Fold in whites. Pour into shell. Top with remaining half of whip cream. Garnish with chocolate curls.
