Ingredients Jump to Instructions ↓

  1. For Mousse:

  2. 8 ounces bittersweet chocolate , melted and cooled

  3. 1 egg

  4. 1 tablespoon vanilla

  5. 1 cup heavy cream

  6. For crust:

  7. 6 tablespoons butter

  8. 10 chocolate chip cookies

  9. chocolate shavings , for garnish

Instructions Jump to Ingredients ↑

  1. In a food processor, combine chocolate, egg, and vanilla. In a small pot, heat the cream to a slow boil, then slowly add the heated cream to the chocolate mixture: careful not to break the mix. Transfer this to a container and refrigerate for 1 to 3 hours.

  2. In a small pan heat 3 tablespoons of butter. Pulse the cookies in a food processor for about 20 seconds and add 1 tablespoon of the solid butter at a time. Slowly add the melted butter until the crust becomes shiny and easy to work with. Line 1 (6-ounce) cup with plastic wrap and begin forming your crust in the cup about 1/2-inch thick.

  3. Refrigerate for 10 minutes. Begin filling with the mouse until it is up to the edge of the crust. Refrigerate for 1 hour and invert onto a dish. Remove plastic and serve with chocolate shavings.

  4. Need to set a side of 3 hr inactive preparation


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