Chocolate Mousse Crown

My friend, Kathy Hamilton, introduced me to this fantastic dessert some years ago.  Does the picture make you think you could never make it yourself, it must be too hard? Please don't be fooled!  It is easier than you think.  The wonderful thing is it serves at least 16 so is great for a crowd.  A little goes a long way, though there are some who will want to go back for seconds.  Once you serve this dreamy, decadent dessert,  you will have requests for a repeat!

2/3 Cup chocolate or coffee-flavored liqueur (very important as it makes the chocolate even richer)
1/2 Cup cold water
2 envelopes unflavored gelatin
16 ounces semi-sweet chocolate chips (2 2/3 cups) or 16 squares (1 ounces each) semi-sweet chocolate, chopped coarse
3 large eggs, carefully separated (bring whites to room temperature and remember, even a teensy little bit of yolk in your whites will prevent them from beating into peaks) 
1/4 Cup granulated sugar
2 Cups whipping cream, whipped stiff
33 (approximately) thin tubular-shaped cookies with chocolate bits (I can no longer find these and it's a shame as they were so pretty and the exact height needed.  I substituted Pirouette cookies that I cut to 3" in length. They are a bit narrower so you may need more than 33 cookies.
For garnish: whipped cream and chocolate shavings

Mix liqueur with water in large saucepan; sprinkle gelatin over top and let stand for one minute. Stir over low heat until gelatin is completely dissolved, about 3 minutes. Add chocolate; stir until melted and smooth.  Remove from heat; whisk in egg yolks one at a time; cool to room temperature.  In a large bowl, beat egg whites with electric mixer until soft peaks form when beaters are lifted.  Gradually add sugar; beat until stiff, glossy peaks form.  Stir a large dollop of whites into the chocolate mixture until blended then fold the chocolate mixture into the remaining whites.  Gently fold in whipped cream (do not use the mixer, rather do it by hand)  folding until the cream is totally mixed into the chocolate (you want it so no white is showing).

 
Spoon about 1/4" mousse mixture into an 8" or 8 1/2" springform pan to cover the bottom.  Stand cookies in the mousse all around inside edge of pan.  You will need to do a few cookies at a time, perhaps adding some mouse to help the cookies stand up straight as you go along.  Gently pour in the remaining mousse all around, edging right up to the cookies.  Cover loosely with waxed paper (I just laid it on top and didn't tuck at all) Chill at least 3 hours until firm, or chill overnight.  Before serving, place pan on serving plate and unlock springform and carefully lift off the pan.  Garnish with whipped cream and chocolate shavings.  With a large, very sharp knife, cut into wedges, 2-3 cookies wide. Makes approx. 16 servings.
Per serving: 404 calories, 39 g carb, 26 g fat.