Hey Amy!

I have a wonderful cookbook called 300 Best Chocolate Recipes and boy does the title speak the truth!  Julie Hasson does not mess around with her chocolate.  I adore every recipe I have tried so this week I am going to celebrate chocolate by posting some of my favorites from her book as well as other chocolate faves.  We begin with a delightful chocolate mousse cake.

Ingredients:

36 cream filled chocolate sandwich cookies
1/4 c. unsalted butter, melted
2 3/4 c. semisweet chocolate chips
4 c. whipping cream, chilled and divided
1 Tbsp. kirsch or other liqueur

In a food processor (or I used my blender) fitted with a metal blade, pulse chocolate sandwich cookies until finely ground.  (You should have about 3 c.)  Add melted butter and process just until combined.  Firmly press cookie mixture onto bottom and up side of prepared pan.  Freeze for 20 minutes to firm up crust.

Meanwhile, in a large microwave-safe bowl, combine chocolate chips and 1 c. of the cream.  Microwave on high for 2 1/2 minutes, stirring every 30 seconds, until chocolate is shiny and almost melted. Stir until smooth.  In clean food processor bowl, process chocolate mixture and Kirsch until smooth.

In a large bowl, whip remaining cream until stiff peaks form.  Add cooled chocolate mixture and whip until incorporated.  Spread filling over prepared crust and refrigerate until firm, about 6 hours or overnight.

Topping:

1 c. whipping cream, chilled
3 Tbsp. confectioner’s sugar
1/2 tsp. vanilla

Whip cream with sugar and vanilla ntil stiff peaks form.  Spread over chocolate mouse layer and refrigerate for 1 hour or until firm, or freeze for 20 minutes.  Carefully run a knife around edge of pan before removing side.  Do not remove bottom of pan.  Slice and serve cake immediately.

I sometimes use Bailey’s or for an orange flavor, Grand Marnier.  Experiment with your favorite flavors and change this recipe every time you make it!  Enjoy.

xo–me

Be Sociable, Share!

•