This is a special dessert that I have made for many years. It became a favorite of my British neighbor while we were residing on a Western compound in Riyadh. She asked me to make it for her weekly and said that it was her husband’s all time favorite dessert. It has a light mocha flavor and a chocolate cookie crust.
2 cups semi sweet chocolate chips
1/2 cup strong coffee or espresso
2 egg yolks
1 small jar marshmallow fluff
1 small container whipping cream
1/2 cup white sugar
15-20 chocolate cookies made into big crumbs
Pour crumbs into small spring form pan, press down and even out.
In sauce pan mix chocolate chips and coffee. On low heat whisk until smooth and chips are melted. Remove pan from heat and let cool slightly while doing the next step. Separate 2 eggs and use only yolks, discard egg whites. I personally do not use raw egg whites in my desserts. Whisk egg yolks well. Now you are going to use 2 to 3 Tablespoons of the warm chocolate mixture and whisk it into the egg yolks.
When well combined put this egg and chocolate mixture back into the saucepan. Whisk well. Put pan back on medium heat and whisk constantly until low boil, cook chocolate at low boil for 2-3 minutes. Watch carefully so it does not burn. After cooked remove from heat, cool for a few minutes.
Open jar of marshmallow fluff and put into a large bowl. Add chocolate mocha mix to marshmallow fluff and fold lightly. Do not mix, FOLD. Refrigerate chocolate mixture until cool. Meanwhile put whipping cream in mixer and add sugar. Mix well until stiff. When chocolate mix is cool fold 3 cups of whipped cream in. FOLD do not mix! Pour into crust. Freeze for several hours.
Use left over cream to decorate your cake. I sprinkle cookie crumbs over the whipped cream. You can decorate in the way you like. Remove ring from pan and you have a beautiful dessert. I usually slide this onto a fancy platter for serving. You can use a pancake turner to loosen crust and slide the mousse onto platter. Make sure it is frozen before trying this.