Triple Chocolate Mousse Pyramids*
Cookie Crust
1 cup all purpose flour
2/3 cup Dutch processed unsweetened cocoa powder
1 stick butter, softened
1 cup confectioners' sugar
Yolk from 1 large egg
1/2 tsp vanilla extract
Mousse
1 1/2 cup heavy (whipping) cream
1/4 cup granulated sugar
1 tsp vanilla extract
1 bag (11.5 oz) milk-chocolate chips
4 large eggs
Marbled Glaze
1/2 oz semisweet baking chocolate, very finely chopped
8 oz white baking chocolate
2 Tbsp solid vegetable shortening
Heat oven to 350° F. Line a 13 x 9 x 2 inch baking pan with non-stick foil, letting foil extend about 2 inch above ends of pan.
Crust: Whisk flour and cocoa in a small bowl to blend. In a large bowl, beat butter, confectioners' sugar, egg yolk and vanilla with mixer on medium speed, scraping down sides of bowl as needed, 1 to 2 minutes, until fluffy. On low speed, add flour mixture. Beat 1 minute or until moist clumps form. Scatter over bottom of prepared pan; press into an even layer. Bake 11 minutes or until crust puffs and looks dry and set. Place pan on a wire rack.
Mousse: While crust bakes, stir cream, sugar and vanilla in a 1 quart microwave safe measure or bowl to blend; add chocolate. Microwave on high 2 to 3 minutes until cream barely starts to simmer. Whisk until chocolate melts and mixture is smoooth. Cool 8 minutes. Whisk in eggs, 1 at a time, until blended. Pour over hot crust.
Bake 30 to 32 minutes until edges have risen slightly higher than center (middle will be set, but soft).
Glaze: Seal semisweet chocolate in a small, sturdy zip-top bag. Place in a small bowl of hot tap water. Let sit. Squeezing bag a few times, until chocolate melts, adding hot water if needed. Melt white chocolate and shortening in a small saucepan over low heat. Stir until smooth.
Pour white chocolate over hot mousse; spread evenly. Dry bag of chocolate, snip off tip of 1 corner and pipe thin lines and squiggles over white chocolate. Draw wooden pick through semisweet chocolate to marbelize. Refrigerate uncovered 2 hours until glaze hardens.
Holding foil ends, lift to a cutting board. With a knife dipped in water, and using a gentle sawing motion, carefully cut crosswise in 6 strips. Cut each in 7 triangles. Refrigerate.