Finals period is an odd time on every college campus. Every day is a 15 hour stretch with nothing to do except study, nap, and worry about the impending doom of finals. But in all honesty, who can really study non-stop all day long? Not us!
Instead, we are going to take advantage of this finals period to take a shot at some of the more time consuming recipes that we've been thinking about.
This is a recipe for a refrigerator chocolate mousse cake. It is rather involved, because you need to whip eggs, whites, and cream. But the results are well worth the time involved. With shortbread cookies for the crust, and a delicious chocolate filling, this cake is a perfect way to spend your study break :)
- 6 oz semisweet chocolate chips
- 3 tbsp coffee (very dark)
- 2 eggs, separated
- 3 tbsp sugar
- 1/2 tsp vanilla
- 1/2 cup heavy cream, whipped
- about 12 short bread cookies
1. Line three round containers with aluminum foil and then line those with the cookies; we used shortbread that was to thick to leave much room for the mouse, so we shaved them down a bit.
2. Place the chocolate in a double boiler and melt.
3. Beat egg yolks until they lighten in color and then beat in sugar.
4. Add the vanilla, coffee, and melted chocolate, beat until combined.
5. Beat the egg-whites until they hold peaks.
6. Fold in the whites until combined.
7. Whip the heavy cream and fold them in.
8. Pour the mouse into the cookie-lined containers and refrigerate.