Chez Paul’s Chocolate Mousse 

Ingredients: Two cups of Nabisco Chocolate Wafers, crushed; One cup finely chopped Pecans, One third cup of softened butter, Two cups of semi sweet chocolate chips, Three tablespoons of sugar, Five eggs separated, two cups of heavy cream, One cup of sifted confectioners sugar, One half cup of sifted unsweetened cocoa and One eighth teaspoon of salt. 

Preparation: (Crust) Place enough of the chocolate wafers and one half cup of pecans in a food processor to get two cups of ground wafers. You might try using Oreo Cookie Crumbs as a substitute. Place crumbs in a medium bowl and add the softened butter, mixing well. Pour mixture into a 12” spring form pan and spread evenly over the bottom and press the excess up sides of pan about one and a half inches. Pack crust firmly on the bottom and sides using a flat-bottomed glass, chill in the refrigerator for fifteen minutes. 

Preparation: (Mousse) In the top of a double boiler, combine chocolate chips, sugar and one quarter cup of water, stirring frequently, until chocolate is melted. Remove from hot water and let cool slightly. Add egg yolks; stirring well until combined. Beat egg whites until stiff. Carefully fold into chocolate mixture until well combined. Turn into chilled crust and refrigerate four to six hours. Prior to serving prepare Chocolate Whipped Cream. 

Preparation: (Chocolate Whipped Cream) Combine two cups of heavy cream, One cup of sifted confectioners, one half cup of unsweetened cocoa and salt in a medium bowl, refrigerate, covered for thirty minutes. With an electric mixer at high speed, beat mixture until stiff. Refrigerate until ready to use. Pipe onto the mousse prior to serving and dust lightly with cocoa.