Source: Bon Appetit, Nov. 1993 For Crust: Preheat oven to 350 degrees. Butter 9-inch diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely. For Mousse: Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream though feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally. Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.) Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings. Posted to JEWISH-FOOD digest by "Deborah Altman"
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|Serving Size: 1 Serving (466g)|
|Recipe Makes: 8|
|Calories from Fat: 1243 (58%)|
|Amt Per Serving||% DV|
|Total Fat 138.1g||184 %|
|Saturated Fat 71g||355 %|
|Monounsaturated Fat 46.4g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 244.4mg||75 %|
|Sodium 1314mg||45 %|
|Potassium 789.1mg||21 %|
|Total Carbohydrate 225.9g||66 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 216.3g|
|Protein 18.5g||26 %|
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Calories per serving: 2143
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