Chocolate Mousse Pie
|Chocolate wafer cookies||8 1⁄2 Ounce, crushed (1 Package)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Semi sweet chocolate chips||16 Ounce|
|Eggs||6 , separated|
|Whipping cream||5 Cup (80 tbs), divided|
|Powdered sugar||2857⁄5000 Cup (9.14 tbs), divided|
|Vanilla||2 Teaspoon, divided|
|Miniature chocolate chips||1⁄4 Cup (4 tbs)|
|Mint leaves||3 (For Garnishing)|
|Raspberries||3 (For Garnishing)|
Combine crumbs and butter in medium bowl.
Press on bottom and up side of 9-inch springform pan; set aside.
Melt chocolate chips in top of double boiler over hot, not boiling, water.
Beat egg yolks with the 2 whole eggs.
Add to hot melted chocolate; mix well.
Beat egg whites in large bowl until stiff peaks form; set aside.
Whip 3 cups of the cream in large bowl until soft peaks form.
Gradually add 13 cup of the sugar and 1 teaspoon of the vanilla; whip until stiff and glossy.
Fold chocolate mixture into whipped cream.
Fold beaten egg whites and 1/4 cup miniature chocolate chips into cream mixture.
Pour into prepared crust and refrigerate at least 3 hours.
Whip remaining 2 cups cream in large bowl until soft peaks form.
Gradually add remaining 1/4 cup sugar and 1 teaspoon vanilla.
Spread over chilled pie.
To serve, remove side of pan and garnish with raspberries and mint leaves.