Ingredients
Units
Scale
Crust
- 24 chocolate sandwich cookies (about 2 1/2 cups crumbs when processed)
- 5 tablespoons unsalted butter, melted
Fillings:
- 12 ounces semisweet chocolate, chopped
- 6 tablespoons (3/4 stick) butter, cut into pieces
- 1/2 teaspoon instant coffee powder
- 1/2 cup sugar
- 3 tablespoons water
- 5 egg whites, at room temperature
- 2 3/4 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Add the cookies to a food processor and process until fine crumbs form. Set aside 3/4 cup of the crumbs for layering. Add the melted butter to the remaining crumb mixture and process until well combined. Press the mixture firmly onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool on a wire rack.
- Add the chocolate, butter, and coffee powder to a large microwave-safe bowl. Microwave in 30-second increments, stirring between each, until melted and smooth. Set the chocolate mixture aside while you prepare the meringue.
- Stir the sugar and 3 tablespoons water in a small saucepan over low heat until the sugar dissolves. Increase heat and boil without stirring until a candy thermometer registers 240°F, about 4 minutes. Using a stand or hand mixer, beat the egg whites to soft peaks.
- Gradually beat the hot syrup into the egg whites. Continue beating until medium-stiff peaks form, about 3 minutes. Fold 1/3 of the meringue into the lukewarm chocolate mixture to lighten it. Fold in the remaining meringue. Set the chocolate meringue aside.
- Place the cream, powdered sugar, and vanilla in a large chilled bowl. Beat until firm peaks form. Fold 1 1/2 cups of the whipped cream into the chocolate meringue to form the chocolate mousse.
- Spoon half of the chocolate mousse over the crust and spread evenly. Sprinkle with 3 tablespoons of the reserved crumbs. Spoon half of the remaining whipped cream over the crumbs and spread evenly. Sprinkle with 3 more tablespoons crumbs. Repeat layering with the remaining mousse, crumbs, whipped cream, and crumbs.
- Cover and refrigerate until set, at least 4 hours. Run a knife around the pan sides to loosen, then remove the pan sides and serve.
Notes
Let the egg whites come to room temperature before whipping — they’ll reach a better volume. Pop the bowl and beaters into the freezer for a few minutes before whipping the cream to help it stabilize. For the cleanest slices, dip your knife in hot water and wipe it dry between each cut.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert