Directions: |
Directions:Crust
Adjust rack 1/3 up from bottom of oven
Preheat over to 375°'
Separate the bottom from the sides of a 9 X 3 inch springform pan.
Butter the sides only (not bottom) and replace bottom in pan, then set aside.
Crumble cookies Coarsely, then place them in a food processor or blender or pound in a plastic bag to make fine crumbs.
Place crumbs in mixing bowl.
Melt butter and stir thoroughly into crumbs. Pour about 2/3 of this mixture into the pan.
To form a thin layer of crumbs on the side of the pan: tilt the pan at about a 45° angle and with your fingertips, press a layer of the crumbs against the sides, pressing from bottom to top, and rotating the pan.
Then place the pan upright on the bottom, pound in the remaining crumbs, press to evenly distribute and make and compact layer.
Bake for 7 to 8 minutes
Remove from oven and cool
Chocolate Mousse
Dissolve coffee in water in 2 quart heavy saucepan. Add 1/2 cup of sugar and stir over medium heat until dissolved.
Adjust heat to low, add chocolate, stir until melted and smooth.
Let stand to cool slightly.
Add egg yolks one at a time with wire whisk.
Set aside to cool completely. In large bowl, whip cream until stiff peaks.
Set aside.
In small bowl, with clean beaters, beat egg whites until foamy.
Add salt and cream of tartar and continue to beat until soft peaks.
Reduce speed to moderate and gradually add reserved 3/4 cup sugar, one large spoonful at a time
Beat briefly between additions. Increase speed to high and beat for a few minutes until the meringue is quite firm, but not stiff or dry.
Gradually, in 2 or 3 additions, fold most of chocolate into whites, then fold whites into remaining chocolate mixture.
In a very large mixing bowl, fold together chocolate mixture and whipped cream.
Pour into crust, smooth top, or create a swirl pattern, and place in freezer.
After and hour or so, cover top airtight with plastic wrap.
Freeze overnight or up to 2 weeks.
Use a firm, sharp, heavy knife to cut mousse. Remove from freezer just before serving.
Return to freezer once you cut slices and wrap tightly in plastic wrap. |
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