Ingredients
Scale
For the Crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
- 1 1/2 cups heavy cream
- 8 oz semisweet chocolate, chopped
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Mix cookie crumbs and melted butter, then press into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let cool completely.
- Melt chocolate in a heatproof bowl over simmering water. Let cool slightly.
- Whip heavy cream until stiff peaks form. Set aside.
- Beat egg yolks with sugar until pale. Stir in vanilla and melted chocolate.
- In a separate bowl, beat egg whites with salt until stiff peaks form.
- Gently fold whipped cream into chocolate mixture, then fold in egg whites.
- Pour mousse over the cooled crust and refrigerate for at least 4 hours or overnight.
- Garnish with chocolate shavings before serving.
Notes
You can customize the seasonings to taste.