Posted by Tracy - Manitoba on Tue, Aug 22, 00 at 14:28

For all you who asked for this, here goes...

CHOCOLATE MOUSSE CAKE

12 oz. semisweet chocolate squares
1 pkg. chocolate wafer cookies (I use ones made by Mr. Christie)
2 cups ( 1 pint ) whipping cream

Have an 8-inch springform pan ready. Stire chocolate and 2/3 cup whipping cream in a small saucepan over low heat until chocolate melts and mixture is smooth. Let cool about 5 minutes. Meanwhile, put about 14 of the cookies in a food processor and pulse until crumbs are fine. Add 2 tablespoons of the cream and process just until crumbs are moistened. (You can also crush cookies in a heavy plastic bag with a rolling pin, them mix with cream in a bowl). Press mixture over bottom of springform pan. Beat remaining cream in a medium bowl with an electric mixer until soft peaks form when beaters are lifted. Add about 1/2 cup of whipped cream to cooled chocolate mixture, and stir until blended. With a rubber spatula, fold chocolate mixture into remaining cream until no white streaks remain. Pour about 1 cup chocolate mousse over cookie layer in pan. Arrange 9 cookies on top. Repeat layers twice, then spread remaining mousse over top. Cover pan and refrigerate at least 12 hours until cookies soften and cake is firm enough to slice. Top with whipped cream and chocolate shavings.