Chocolate Mousse Tart

(Serves 8 to 10)

This is a super make-ahead recipe for entertaining. You can make one tart, or 8 individual ones. Your chocoholic friends will thank you!

1 1/2 cups crushed chocolate wafers
1/4 cup butter, melted
3/4 cup chopped pecans
3/4 cup semi-sweet chocolate chips
8 ounces cream cheese
1/2 cup sugar, divided
1 teaspoon vanilla
2 eggs, separated
1 cup whipping cream

Preheat the oven to 325 degrees.

In a medium mixing bowl, combine chocolate crumbs and melted butter until well mixed. Press into the bottom of a 9-inch springform pan and sprinkle pecans evenly over the top. Bake for 10 minutes. Cool.

In the top of a double boiler, melt the chocolate chips; set aside to cool. With an electric mixer, blend the cream cheese, 1/4 cup of the sugar and vanilla. Beat in egg yolks, one at a time, then add cooled chocolate.

In a separate bowl, beat the egg whites until soft peaks form. Slowly add remaining 1/4 cup sugar and beat until stiff. Stir 1/4 of the egg whites into the chocolate mixture, then fold in the rest.

In a separate bowl, whip the cream until peaks form. Stir 1/4 of the whipped cream into the chocolate mixture, then fold in the rest. Pour into the springform pan, cover and freeze overnight. About 5 hours before serving, remove from freezer and place in refrigerator. Remove sides of pan and serve.

Variation: Mousse can be put into 8 individual springform pans. Put 3 to 4 tablespoons of the crumbs into each pan for crust; divide pecans and mousse evenly between them. When serving, take off sides of pans but also remove from bottom, otherwise they tend to spin around on the dessert plate!

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