LYN'S PRIZE WINNING MOUSSE CAKE
- 1 box Nabisco Famous Wafers
- 6 oz semisweet chocolate chips
- 6 oz 60% cocoa chips
- 16 oz heavy whipping cream
- 1-2 oz cognac or other liquor for flavoring (optional)
Put 14 cookies in a food processor and puree them to crumbs.
Stir 2 tbsp cream into the crumbs until moistened and press the resulting mixture into an even layer on the bottom of an 8-inch springform pan.
In a heavy saucepan, combine the chocolate with 2/3 cup of the cream and melt together over medium-low heat, stirring constantly. When the
mixture is smooth, remove from heat and add liquor.
Return mixture to low heat, stirring until liquor is absorbed into mixture.
Beat remaining cream in a large bowl until soft peaks form.
Add about 1/2 cup of chocolate mixture to cream and stir until blended.
Gently fold remainder of chocolate gradually in using a rubber spatula, until no white streaks appear.
Spread about 1 cup of mousse over cookie crumbs in pan. Cover with a layer of whole cookies (it's OK if some spaces remain between cookies).
Continue alternating layers of mousse and cookies, ending with mousse on top.
Decorate if desired and chill in refrigerator for twelve hours. (May also be frozen in an airtight container for up to two weeks -- thaw in refrigerator for four hours before serving.)
To serve, run a knife around the edge of the cake and remove the sides of the pan.
Serve cold, in thin slices.