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Chocolate Mousse Cake

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1 package chocolate cookies with fudge filling (finely crushed)
1 cup sugar
1 package 12 oz. semisweet chocolate chips
1 teaspoon instant coffee
4 eggs (separated)
3 cup heavy cream (whipped)


Press cookie crumbs over bottom and side of greased 9 inch spring form pan. Bake at 325 for 10 minutes.

Combine cup sugar, cup water, chocolate chips and coffee in top of double boiler. Cook until chocolate melts, stirring to blend thoroughly. Stir a small amount of hot mixture into beaten egg yolks. Add egg yolks to hot mixture, mixing well; set aside to cool.

Beat egg whites until soft peaks form. Add remaining cup sugar gradually, beating until stiff. Fold gently into whipped cream. Fold egg white mixture into chocolate mixture. Pour into cooled chocolate crust.

Freeze, covered, at least overnight. Thaw in refrigerator for 8 hours before serving.

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