Dodson's Chocolate Mousse Pie
Crust:
3 cups chocolate wafer cookies (crushed)
1/2 cup butter (melted)
In food processor, process wafers until fine. Add melted butter and pulse to mix well.
Press into 10" springform pan, pushing up the sides as high as possible.
Refrigerate for at least 30 minutes. This can be made in advance 2-3 days.
Filling:
1 lb semisweet chocolate
2 extra large eggs
4 extra large egg yolks
4 extra large egg whites (room temperature)
2 cups whipping cream
6 tablespoons Vermont Sticky Maple Syrup
Soften chocolate in double boiler.
In a large mixing bowl, using hand mixer add whole eggs, mix well.
Add yolks, mix well.
In medium size bowl whip cream and maple syrup until soft peaks form.
Beat egg whites until stiff but not dry.
Stir a little of the cream and egg whites into the chocolate mixture and combine well (this is to lighten the chocolate)
Using a rubber spatula, fold in remaining cream and egg whites until well mixed with no white steaks appear.
Pour into crust and spread evenly.
Chill at least 6 hours, over night is preferred.
Loosen the crust on all sides and remove springform pan (this well happen when you unlock pan).
Topping:
2 cups whipping cream
1 -2 tablespoons Vermont Sticky Maple Syrup
Chill a medium size mixing bowl in freezer along with beaters for mixer.
Whip cream and maple syrup with mixer until you can make soft peaks.
Add whipped cream when serving.