Submitted by Susie Namerow
Esther’s Chocolate Mousse
9” Spring form pan
12 oz. pkg. Semi-sweet Chocolate Chips OR 11.5 oz. Bittersweet Ghiradelli Chocolate Pieces
6 eggs, separated (at room temperature)
1/2 tsp. cream of tartar (optional)
2 cups Heavy Cream
2 TB. Sugar
1 pkg Chocolate Wafers, processed to crumbs and mixed with ½ cup melted butter or see OPTION: line with cake Lady Fingers
Melt chocolate and set aside. Whip cream and set aside. Whip egg whites with 1/2 tsp. Cream of Tartar (if you have it); gradually adding sugar and whip until stiff peaks form; then set aside. (*Be sure to beat until stiff peaks form.) Mix egg yolks with chocolate. Beat in quarter of egg white mixture. Fold in remaining egg white mixture. Fold in whipped cream.
Crust: lightly grease a 9” springform pan with butter; then line the pan with Lady Fingers or chocolate wafer/butter crumbs by pressing crumb mixture on bottom of pan and approximately quarter way up sides of pan.
Pour chocolate mixture into crust-lined pan. Refrigerate overnight. Decorate with chocolate curls or shavings if desired. Remove sides of springform before serving.
Option: may purchase cake Lady Fingers and line sides and bottom rather than making the chocolate crust.
For 10” pan use 15 oz. chips; 8 eggs; 2-1/2 cups heavy cream; 3TB sugar