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Ingredientes
- 21 x Chocolate sandwich cookies, (such as Oreos)
- 1/4 c. (1/2 stick) unsalted butter, cut into pcs, room temperature
- 12 ounce Semisweet chocolate, finely minced
- 1 tsp Vanilla extract
- 1 pch Salt
- 3 3/4 c. Chilled whipping cream
- 1/4 c. Sugar Chocolate shavings
Direcciones
- For Crust: Preheat oven to 350 degrees. Butter 9-inch diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add in butter and process till mix is proportionately moistened. Press crumb mix onto bottom and up sides of prepared pan to create thin crust. Bake crust 5 min. Transfer crust to rack and cold completely.
- For Mousse: Combine chocolate, vanilla and salt in processor. Bring 1 c. cream to boil in heavy small saucepan. With processor running, gradually pour warm cream though feed tube and process till chocolate is melted and smooth. Transfer mix to large bowl. Cold to room temperature, stirring occasionally.
- Beat 2 c. cream and sugar in large bowl to stiff peaks. Fold into chocolate mix. Pour mousse into prepared crust. Refrigeratetill set, about 6 hrs. (Can be prepared 1 day ahead.)
- Beat remaining 3/4 c. cream in medium bowl to hard peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 8 servings | |
| Calories 459 | |
| Calories from Fat 420 | 92% |
| Total Fat 48.81g | 61% |
| Saturated Fat 30.36g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 52mg | 2% |
| Potassium 398mg | 11% |
| Total Carbs 14.33g | 4% |
| Dietary Fiber 7.1g | 24% |
| Sugars 0.52g | 0% |
| Protein 6.7g | 11% |
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