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Category: Bars
Prep Time: Cook Time: Total Time:
1-1/2 cups vanilla wafer crumbs (about 40 wafers)
1/4 cup butter, melted
3/4 cup heavy whipping cream
1 (6 oz) pkg semisweet chocolate chips (1 cup)
3 eggs
1/3 cup sugar
1/8 tsp salt
Chocolate Topping
1/2 cup semisweet chocolate chips
1 Tbsp shortening
Preheat oven to 350. Line an 8 x 8 x 2 inch baking pan with non-stick foil. Combine vanilla wafer crumbs with melted butter until well-mixed. Press into the bottom of the baking pan. In a double-boiler, warm whipping cream and chocolate chips. Stir until melted and smooth. Remove top of double-boiler to a trivet or pad and let chocolate cool at least 5 minutes. It needs to remain lukewarm and liquid.
In a large bowl, beat eggs, sugar, and salt until light and foamy. While constantly stirring, gradually add melted chocolate to the egg mixture. Pour mousse mixture into baking pan on top of the baked crust. Bake 25 to 35 minutes. Center should be slightly puffed up and should spring back when lightly touched. Set on a rack to cool at least 15 minutes while making the chocolate topping.
To make topping, melt chocolate chips and shortening in the top of a double-boiler, stirring until smooth. Spread on top of cooled mousse bars. Refrigerate at least two hours to firm up before cutting into bars and serving.
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CHOCOLATE MOUSSE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
1-1/2 cups vanilla wafer crumbs (about 40 wafers)
1/4 cup butter, melted
3/4 cup heavy whipping cream
1 (6 oz) pkg semisweet chocolate chips (1 cup)
3 eggs
1/3 cup sugar
1/8 tsp salt
Chocolate Topping
1/2 cup semisweet chocolate chips
1 Tbsp shortening
Preheat oven to 350. Line an 8 x 8 x 2 inch baking pan with non-stick foil. Combine vanilla wafer crumbs with melted butter until well-mixed. Press into the bottom of the baking pan. In a double-boiler, warm whipping cream and chocolate chips. Stir until melted and smooth. Remove top of double-boiler to a trivet or pad and let chocolate cool at least 5 minutes. It needs to remain lukewarm and liquid.
In a large bowl, beat eggs, sugar, and salt until light and foamy. While constantly stirring, gradually add melted chocolate to the egg mixture. Pour mousse mixture into baking pan on top of the baked crust. Bake 25 to 35 minutes. Center should be slightly puffed up and should spring back when lightly touched. Set on a rack to cool at least 15 minutes while making the chocolate topping.
To make topping, melt chocolate chips and shortening in the top of a double-boiler, stirring until smooth. Spread on top of cooled mousse bars. Refrigerate at least two hours to firm up before cutting into bars and serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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