Chocolate Decadence

Ingredients

Crust

• 10 oreos
• 4 or 5 Tbsp butter

Chocolate Decadence

• 12 oz. bittersweet chocolate
• 1/4 lb butter
• 3 eggs
• 1/4 cup sugar
• 1/4 cup flour
• 10 oz bag guittard large semi-sweet chocolate chips

Chocolate Raspberry Mousse

• 10 oz frozen raspberries in syrup
• 1/2 cup chocolate genache (see below)
• 2 1/2 tsp gelatin
• 2 TBS. Chambord
• 1 2/3 cup cream
• 1/4 cup sugar

Genache

• 20 oz. bittersweet chocolate (finely chopped)
• 1 3/4 cup cream
• 1/4 cup superfine sugar
• 1 Tbsp chambord

Instructions

Crust

1. Throw about 10 oreos into a food processor and grind 'em up.
2. Melt the butter and pour into the cookie crumbs until it holds together when mushed.
3. Press the mixture into the bottom of a 10" spingform pan.

Chocolate Decadence

1. Melt butter and chocolate together.
2. Beat the eggs and sugar together until light and fluffy.
3. Stir the flour into the egg mixture until barely mixed.
4. Pour the slightly cooled chocolate mixture in while gentley mixing.
5. Fold in the chips.
6. Pour the batter over the crust and bake at 425 for 15 min.

Chocolate Raspberry Mousse

1. Defrost and sieve raspberries (be sure to press all the pulp through) reduce the rasp. to 1/2 cp (in sauce pan over med-low heat)
2. While rasp. are reducing, soften gelatin with 3 TBS. water.
3. add the gelatin, genache and chambord to the rasp.
4. Cover and place in the refridgerator for 20 min.
5. while rasp. is cooling, whip cream with sugar until stiff. fold in rasp. mixture, cover and leave in refridgerator for about 45 min. until firm.
6. pipe the mousse on the cooled decadance in a nice pattern.

Genache

1. Place chocolate in heat-proof bowl.
2. Bring cream and sugar just to boil (mixing to dissolve sugar) and pour over chocolate, let sit for 1 min.
3. Then stir to dissolve (try not to stir in air bubbles).
4. Add chambord.
5. Cover and let cool for about 1 hr.