So much to be grateful for this year…meeting blogger friends at 3 different conferences, hanging out with my three sisters on a variety of occasions, having my parents living together after years apart and my dad out of the hospital, 3 kind and thoughtful children and one adoring husband, and many, many dear friends. And of course, cookie dough. Today, though, I’m sharing one of our Thanksgiving desserts which, unfortunately doesn’t provide any nibbles of my unrequited dough love…but this chocolate moussecake filling may be duking it out for the top spot in my heart. We always have pumpkin pie, and although I’d love to throw a pecan or apple into the mix, the second dessert must be chocolate. Generally that comes in the form of French silk pie, but this year I decided to mousse it up. A chocolate crumb crust topped with mousse, then glammed up with dark chocolate leaves for the holiday. Well, my grandiose idea for chocolate leaves didn’t pan out exactly as I planned.
I found some lemon leaves at my very favorite floral shop, The Empty Vase, and proceeded to paint them with a couple layers of semi-sweet chocolate. I popped them in the freezer for a few minutes and then attempted to carefully peel the chocolate off the foliage. Bill was happy with all the shards of broken leaves and created his own personal sampling stash. But, unfortunately, I was left with very few whole leaves. I soldiered on and arranged a few on top of the moussecake along with some raspberries for a pop of color. I WILL try this again and get back to you all when I master this technique. What was the consensus? It was truly phenomenal. One of the best darn desserts in months. I added a little more butter to the crust recipe as mine was super crumbly…but imperfect leaves and finicky crust didn’t take away from my review. You need to make this cake…and soon! Please scroll down and see all the gratitude posts from my Sunday Supper friends…and the marvelous dishes they’ve shared.
This recipe contains raw eggs which can carry bacteria like salmonella. Desserts like this containing raw eggs should not be eaten by the very young, elderly or immune-compromised due to the potential risk of a food born illness. I use pasteurized eggs whenever possible, but find them difficult to whip into stiff peaks as needed in this recipe.
- 1 9-ounce box Nabisco Famous Wafers
- 6 tablespoons butter, melted
- 16 ounces semi-sweet chocolate, melted and cooled
- 2 eggs
- 4 eggs, separated
- 2 cups heavy cream
- 6 tablespoons powdered sugar
- Crush cookies by pulsing in food processor till they form crumbs. Add melted butter and process till combined. Pour into a buttered 10-inch springform pan. Pat onto bottom and part way up the sides. Refrigerate for a half hour or longer to set.
- In a large bowl mix melted chocolate with the two whole eggs. Add the 4 egg yolks and beat about 5 minutes, scraping down sides of bowl as needed. In another bowl, whip the 4 egg whites till stiff. Set aside. In yet another bowl, whip cream with powdered sugar till stiff peaks form.
- Stir about ¼ of the egg white and ¼ of the cream into the chocolate to lighten. Then gently fold in the remainder of the whites and cream till well blended. Pour into crust, smooth the top if necessary and refrigerate at least 6 hours.
- Garnish with berries or chocolate leaves.
Please check out all the wonderful thankful posts by my Sunday Supper friends:
FIRST COURSE / APPETIZERS
- Harvest Soup from Bea of The Not So Cheesy Kitchen
- Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita’s Cocina
- Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor’s Adventures
SAVORY BREADS + STUFFING
- Cloverleaf Rolls from Micha of Cookin’ Mimi
- Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
- Picnic Roll from Linda of The Urban Mrs
- Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
- Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
- Easy Gluten-Free Corn “Bread” Stuffing from Laura at Small Wallet Big Appetite
- Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
- Honey Orange Turkey Breast from Cindy at Cindy’s Recipes and Writings
- Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen
- Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
- Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
- Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
- Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
- Grandpa’s Simple Stuffing from Bobbi at Bobbi’s Kozy Kitchen
- Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
- Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
- Italian American Turkey Dressing from Anne at Webicurean
- Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
- Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
- Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D’s Books and Cooks
- Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere
DESSERTS + SWEET BREADS
- Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
- Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
- Black Bottom Banana Cream Pie from Cheryl at Hot Momma’s Kitchen Chaos
- Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
- Bourbon Pecan Pie from Julie at The Texan New Yorker
- Chocolate Moussecake from Liz at That Skinny Chick Can Bake
- Cinnamon Rolls from Conni at The Foodie Army Wife
- Gingered Butternut Squash Tart from Renee of Magnolia Days
- Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
- Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking
- Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
- Mini Pumpkin Pies from Nichole at Casa de Crews
- Mom’s Custard Pie from Courtney at Neighborfood
- No Bake Pumpkin Spiced Cheesecake from Tammi of Momma’s Meals
- Plum and Blackberry Crumble from Katy at Happy Baking Days
- Pumpkin Gooey Butter Cake from Heather at girlichef
- Salted Butterscotch Pudding from Jane at Jane’s Adventures in Dinner
- Salted Caramel Apple Pie from Laura at Pies and Plots
- Sweet Potato Pecan Gingersnap Pie from Paula at Vintage Kitchen Notes
All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter tonight at 7 PM ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? You can find more information and sign up by clicking here—> Sunday Supper Movement