Chocolate Mousse

Ingredients

• 1 350mg Package Semi-Sweet Chocolate Chips
• 1 pkg Chocolate Wafers (will be crushed, so if you can find it, Chocolate Wafer Crumbs are better)
• 6 eggs (4 split, 2 whole)
• (Optional)Some form of alcohol. The original recipe said Rhum. My favorite is an orange liquer, such as Cointreau, or Grand Marnier.)
• 500ml Whipping Cream
• 1/4 cup margerine/butter
• SpringForm Pan
• A Fridge

The Crust

Crush the wafers, preserving a few for garnish

Melt butter/margerine, and mix in the wafer crumbs. Pack into bottom of spring form pan.

The Mousse

Melt chocolate. Be careful to let it just melt, since you are adding eggs, which will because cooked if the Cholate is too hot.

Separate 4 eggs. Put egg white separately, to be whipped.

If chocolate is still melting, can beat egg whites until foamy, and stiff. (Form peaks when you pull the beaters out.)

Stir in the egg yolks, and remaining 2 whole eggs.

Add the alcohol, if desired.

Fold in beaten egg whites.

Whip the whipping cream, until stiff.

Fold the whipped cream into the mixture.

Pour this mixture into the springform pan, on top of the crust.

Put in fridge, and chill for about 6 hours.