Chocolate Mousse Crown

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 16
• 2/3 cup kahlua
• 1/2 cup cold water
• 2 (1/4 ounce) envelopes unflavored gelatin
• 16 ounces semi-sweet chocolate chips
• 3 large eggs, separated
• 1/4 cup granulated sugar
• 2 cups whipping cream
• 33 pirouline cookies (tubular cookies, 3 packages)

Recipe

• 1 bring egg whites to room temperature.
• 2 mix kahlua with water in a large saucepan; sprinkle gelatin over top and let stand 1 minute.
• 3 stir over low heat until gelatin is completely dissolved, about 3 minutes.
• 4 add chocolate; stir until melted and smooth.
• 5 remove from heat; whisk in egg yolks one at a time. cool to room temperature.
• 6 in large bowl, beat egg whites with electric mixer until soft peaks form when beaters are lifted. gradually add sugar; beat until stiff glossy peaks form.
• 7 stir a largo dollop of whites into the chocolate mixture until blended, then fold the chocolate mixture into remaining whites.
• 8 whip the cream and fold it gently into the chocolate mixture.
• 9 spoon some mousse mixture into an 8 or 8-1/2 inch springform pan to make a 1/4 inch layer. stand cookies in the mousse all around the inside edge of the pan, using the mousse to glue the cookies together. gently pour in the remaining mousse.
• 10 cover loosely with waxed paper and chill at least 3 hours until firm, or overnight.
• 11 to serve, remove sides from springform pan. with sharp knife, cut into servings 2 cookies wide.