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Stoney Brook B&B
Chocolate Mousse Cake
Combine wafers and butter. Press on bottom and sides of greased springform pan; chill. Melt chocolate chips in double boiler (or microwave); add whole eggs and mix well. Add vanilla. In a bowl, beat 2 cups cream until soft peaks form. Add 6 Tablespoons powdered sugar and beat until stiff. In separate bowl, beat egg whites until stiff. Fold whipped cream and egg whites into chocolate mixture until well blended. Pour into crust; chill overnight. (May be frozen at this point. The texture of this mousse is actually better when it is slightly frozen.)
Whip remaining 2 cups cream and 4 Tablespoons sugar until stiff. Loosen sides of crust from pan with knife. Top with sweetened whipped cream and garnish with chocolate curls or chocolate leaves.
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