Death by Chocolate Mousse

Death by Chocolate Mousse

Death by Chocolate Mousse
This dessert is so dazzling and so rich you’ll want to save it for a holiday celebration. A luscious whipped cream and chocolate cream filling is poured into a chocolate cookie crust, chilled, and made even more decadent with great dollops of whipped cream on top.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Grease a 9-inch springform pan with 2 3/4-inch sides generously.

Combine crumbled cookies and softened butter or margarine in a medium bowl.

In a greased pan, evenly press the mixture.

5 minutes of baking in a preheated oven followed by cooling In the top of a double boiler, combine 1 cup cream, chocolate, vanilla extract, and salt.

Heat mixture just until chocolate is completely melted and smooth.

If you have a food processor, you can also blend the mixture by adding the salt, vanilla extract, and chocolate to the bowl.

On the stovetop, bring 1 cup of cream to a boil.

Slowly pour cream into processor while blade is running.

Process the mixture further until it is smooth.