Chocolate Mousse Pie
-21 chocolate cookies (ex. Oreos)
-1/4 cup butter
Mousse:
-12 oz. semi-sweet chocolate (I do 10 oz so it's not quite so rich)
-1 tsp vanilla extract
-pinch of salt
-3 3/4 C. chilled whipping cream
-1/4 C. sugar
For Crust:
Preheat oven to 350'. Butter 9" springform pan 2 3/4" up the sides. Grind cookies in a food processor. Add butter and process till mixture is evenly moistened. Press to pan. Bake 5 min. Cool completely on a wire rack.
For Mousse:
Combine chocolate, vanilla, and salt in the food processor. Bring 1 C. cream to a boil in a heavy small saucepan. With food processor running, gradually pour in the hot cream through the feeding tube and process until the chocolate is melted and smooth. Transfer mixture to a large bowl. Cool to room temperature, stir occasionally. Beat 2 C cream and sugar till it forms stiff peaks. Fold into chocolate mixture. Pour mousse into the crust. Chill till set, about 6 hours. (It can be prepared the day before).
For decoration:
-Beat remaining 3/4 C cream till stiff peaks. Decorate on top. And add chocolate shavings for decoration.
