Frozen Chocolate Mousse Cake

Total Time: 1 hr 35 mins Preparation Time: 25 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 1 cup vanilla wafer crumbs
• 3 tablespoons unsalted butter, melted
• 6 ounces chocolate, chopped
• 3/4 cup sugar
• 1/4 cup water
• 4 large egg whites
• 1 pinch cream of tartar
• 1 1/2 cups chilled whipping cream
• 1 tablespoon grand marnier
• 1 teaspoon vanilla
• 2 ounces chocolate, chopped
• 3 tablespoons chopped pistachios
• 2 cups fresh raspberries or 2 cups frozen raspberries
• 1/4 cup sugar
• 2 tablespoons grand marnier

Recipe

• 1 mix crumbs and butter in medium bowl.
• 2 press into bottom of 8" diameter springform pan.
• 3 refrigerate crust while preparing mousse.
• 4 melt 6 oz. chocolate in top of double boiler, over simmering water, stirring until smooth.
• 5 cool slightly.
• 6 bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves.
• 7 continue boiling without stirring until candy thermometer resgisters 238 degrees (soft-ball stage).
• 8 meanwhile, using electric mixer fitted with clean dry beaters, beat egg whites with cream of tartar in large bowl until soft peaks form.
• 9 gradually beat hot syrup into whites.
• 10 continue beating until mixture is stiff and glossy and bottom of bowl cools to barely lukewarm, about 3 minutes.
• 11 fold in warm chocolate.
• 12 refrigerate chocolate mixture until cool but not set, about 5 minutes.
• 13 whip cream, grand marnier and vanilla in another large bowl until soft peaks form.
• 14 fold in chopped chocolate.
• 15 pour mixture into crust; smooth top with spatula.
• 16 sprinkle top with chopped pistachios.
• 17 freeze until firm, about 6 hours.(can be prepared up to this stage - 3 days ahead).
• 18 remove pan sides.
• 19 raspberry sauce:.
• 20 puree raspberries in food processor or blender.
• 21 strain into medium bowl to remove seeds.
• 22 stir in sugar and grand marnier.
• 23 refrigerate until well chilled, about 1 hour.
• 24 (this too, can be prepared up to 3 days ahead of time; cover in plastic wrap).
• 25 cut the cake into wedges and serve with raspberry sauce.