NutritionSortLoading...
Loading...

3 cups chocolate wafers crumbs (or Oreos, minus the white stuff)

½ cup (1 stick) unsalted butter, melted

1 lb semisweet chocolate

2 eggs

4 egg yolks

2 cups whipping cream

6 tbsp powdered sugar

4 egg whites

8 oz semisweet chocolate

1 tbsp vegetable shortening

Waxy leaves (camellia)

Sugar

Select allAdd

1. Combine crumbs and butter. Press on bottom and completely up sides of 10“ springform pan. Refrigerate for 30 min (or chill in freezer).

2. Soften chocolate in top of double boiler over simmering water. Let cool to lukewarm (95℉). Add whole eggs and mix well. Add yolks and mix until thoroughly blended. Whip cream with powdered sugar until soft peaks form. Beat egg whites until stiff but not dry. Stir a little of the cream and whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely incorporated. Turn into crust and chill at least 6 hours or, preferably, overnight.

3. Melt chocolate and shortening in top of double boiler. Using spoon, generously coat underside of leaves. Chill or freeze until firm.

4. Whip remaining 2 cups cream with sugar to taste until quite stiff.

5. Loosen crust on all sides using sharp knife; remove springform. Spread all but ½ cup cream over top of mousse. Pipe remaining cream with rosettes in center of pie. Separate chocolate from leaves, starting at the stem end of leaf. Arrange in overlapping pattern around rosettes. Cut pie into wedges with thin sharp knife.

From Donna Nordin