Ingredients
1 sleeve graham crackers, finely crushed (about 1 ½ cups)
1/4 c. granulated sugar
5 tbsp. melted butter
2 tsp. unflavored gelatin
2 1/2 tbsp. cold water
2 1/4 c. chocolate chips
3 c. heavy cream, divided
1/2 c. powdered sugar
3 large egg whites
1/4 c. granulated sugar
1/4 tsp. cream of tartar
Preparation
Step 1Make crust: In a medium bowl, combine crushed graham crackers, sugar, and melted butter and stir until mixture resembles coarse sand. Pat mixture into an even layer in an 8" or 9" springform pan.Step 2Make chocolate mousse: In a small bowl, combine gelatin and water and let sit for 5 to 10 minutes. Step 3Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring 1 cup heavy cream to a simmer, then remove from heat. Whisk in softened gelatin and stir until completely dissolved. Pour mixture over chocolate chips and whisk until chocolate is melted. Let mixture cool, stirring occasionally.Step 4In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl using a hand mixer, beat remaining 2 cups cream with powdered sugar until stiff peaks form. Stir in about 1/4 cup of whipped cream into melted chocolate mixture. Then gently fold in remaining whipped cream until fully incorporated. Refrigerate until set, 4 hours. Step 5Make meringue: Place egg whites, sugar, and cream of tartar in heatproof bowl. Set bowl over a small pot of boiling water to create a double boiler, ensuring bottom of bowl isn’t touching water. Whisk until sugar is completely dissolved and mixture reaches 160°. Remove from heat. Step 6Beat egg white mixture until medium peaks form. Step 7Unmold cake and top with meringue. Use a kitchen torch to toast meringue.
