Beth's Chocolate Mousse Cake Recipe

Learn how to make an easy chocolate mousse cake that is as elegant as it is delicious! SUBSCRIBE for more great recipes! ****** SUBSCRIBE to my gardening channel! ****** VISIT MY WEBSITE: ****** FOLLOW ME ON PERISCOPE! Entertaining with Beth LIKE ME ON FACEBOOK ****** FOLLOW ME ON INSTAGRAM ****** FOLLOW ME ON TWITTER ****** FOLLOW ME ON PINTEREST ****** BETH'S CHOCOLATE MOUSSE CAKE RECIPE Serves 8 For the Crust: 1 (9 0z) package of famous chocolate wafers 5 tbsp tbsp (75 ml) melted butter For The Mousse Ingredients: 10 oz (286 g) bittersweet chocolate 2 tbsp (30 g) butter 2 egg yolks lightly beaten 2 tbsp (25 g) sugar 2 tsp vanilla extract (10 ml) 4 egg whites ¾ tsp (3.75 ml) cream of tartar 1 cup (240 ml) of heavy cream For Sweetened Whipped Cream: 1 cup heavy Cream 1 tbsp powdered sugar 1/2 tsp vanilla extract For Chocolate Shards: 6 oz (169 g) Bittersweet Chocolate METHOD: Place wafers into a food processor and pulse until finely ground. Or place wafers in a large zip lock bag and whack with a rolling pin until crushed and crumbs form. Add melted butter to the crumbs and pulse to combine. Transfer crumbs into a 9" (23 cm) springform pan and press into bottom and up the sides of the pan to form a crust. Bake at 375F (190C) for 8 mins. Allow to cool. Place 10 ounces of bittersweet chocolate and 2 tbsp butter in a large microwave-safe bowl. Microwave on high in 30 second increments until melted. Or melt over a double boiler. Allow to cool slightly. Add egg yolks, sugar, and vanilla. Set aside. Place egg whites and cream of tartar in a mixing bowl and beat on high until soft peaks form. 2-3 mins. Fold whipped whites into chocolate mixture, gently lightening the mixture in stages, until combined. Then beat 1 cup of heavy cream until stiff peaks form. Fold the cream into the mousse mixture, and gently mix until combined. Transfer mousse into cooled pie crust. Garnish with a large dollop of sweetened whipped cream in the center, and chocolate shards or shavings. Refrigerate for at least 4 hours, but overnight even better! To make sweetened whip cream: Combine heavy cream, powdered sugar and vanilla in a bowl and whip until soft peak forms. For Chocolate shards: Place a metal baking sheet in the freezer for 15 mins. Melt chocolate in a microwave at :30 intervals until melted. Whisk until slightly cooled and smooth. Pour chocolate over bottom of frozen pan, creating a thin layer. Allow to set until matt and cooled (pop back in freezer if need to help set up) Take a metal bench scrape and scrap chocolate until shards or curls form. ...