Chocolate Mousse Cake

In a medium bowl, combine the crushed Oreo cookies and butter; mix well. Press into a 10-inch springform pan, covering the bottom and sides to form a crust. (Easier yet, press into the bottom of a 9 x 13 cake pan!) Chill until ready to use.

In a small bowl, beat the eggs and egg yolks; set aside. In a medium saucepan, melt 3 cups (18 oz) chocolate chips over low heat, stirring constantly. Add the egg mixture, quickly whisking until well blended. Remove from the heat; set aside to cool slightly.

Meanwhile, in a medium bowl and with an electric beater on medium speed, beat 2 cups (1 pint) of the heavy cream until soft peaks form. Add 1/3 cup of the confectioner’s sugar and beat until stiff peaks form. Fold the whipped cream mixture into the slightly cooled chocolate mixture until well blended. Spoon into the prepared crust; cover and chill for at least 6 hours or until firm.

Whip remaining 2 cups of heavy cream, and the remaining 1/3 cup sugar until almost heavy peaks form. Spread over chilled chocolate filling. Garnish with shaved or grated chocolate.

RICH and DELICIOUS!