Diamond Black Mousse

Name: Diamond Black Mousse
Yield: 10
Ingredients: 8 oz Diamond Black Chocolate®; 1 can of whole milk cream; 2 large egg whites; 2 tablespoons of powdered sugar; 1 package of milk and vanilla wafers; Sufficient chocolate liqueur to moisten the wafers

1
8 oz Diamond Black Chocolate®
2
1 can of whole milk cream
3
2 large egg whites
4
2 tablespoons of powdered sugar
5
1 package of milk and vanilla wafers
6
Sufficient chocolate liqueur to moisten the wafers

Ingredients

1
8 oz Diamond Black Chocolate®
2
1 can of whole milk cream
3
2 large egg whites
4
2 tablespoons of powdered sugar
5
1 package of milk and vanilla wafers
6
Sufficient chocolate liqueur to moisten the wafers

Directions

1
Melt 6 oz of the Diamond Black Chocolate in a double boiler, mix with the whole milk cream and let cool. Reserve
2
Beat the egg whites until stiff peaks form, then add the powdered sugar and continue beating until firm meringues form
3
Mix into the chocolate cream
4
In a refrigerator, layer wafers moistened with chocolate liqueur and layers of the chocolate cream
5
Top with the remaining Diamond Black Chocolate crumbs
6
Refrigerate for at least 3 hours.