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Chocolate Mousse Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Chocolate / Desserts

16  ounces  chocolate sandwich cookies with fudge, crushed
    -- filling
12  ounces  semi-sweet chocolate chips
1  tablespoon  instant coffee powder
1/2  cup  water
1/2  cup  sugar
4    Egg yolks, well beaten
4    Egg whites
1/2  cup  sugar
3  cups  heavy cream, whipped

Press cookie crumbs into bottom of greased 9" spring form pan. Bake in preheated oven at 325 degrees 10 minutes; cool. In top of double boiler, melt chocolate chips over hot, not boiling, water; blend in coffee powder, water and 1/2 cup sugar. Cool completely. Blend in egg yolks. Beat egg whites until soft peaks from; gradually add remaining 1/2 cup sugar, beat until stiff. Fold in egg whites then whipped cream into chocolate mixture. Spread evenly over crumb crust. Cover and freeze overnight or longer. To serve, defrost in refrigerator 8 hours. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98

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