Chocolate Mousse Loaf

Directions

1. 1
   Butter sides & bottom of 1 qt glass loaf pan. Line bottom with parchment paper and butter paper.
2. 2
   In food processor, grate walnuts.
3. 3
   Spread 1 c over bottom & sides of prepared pan.
4. 4
   Combine chocolate, butter and cocoa in heavy 1-qt. saucepan and cook over low heat , stirring occasionally until chocolate and butter are melted. Remove from heat. Set pan in bowl of ice water to cool.
5. 5
   Transfer mixture to large bowl of electric mixer. Add sugar and beat at medium speed until well mixed. Beat in eggs one at a time. set aside.
6. 6
   beat egg whites and salt in another large bowl until whites are stiff and glossy. Stir 1/4 of egg whites into chocolate mixture until well blended, then gently fold in remaining whites.Turn into prepared pan. Cover with plastic wrap and refrigerate until well chilled.
7. 7
   Carefully separate mousse from pan using a thin, sharp knife or spatula.
8. 8
   Press the remaining walnuts into any bare spots.
9. 9
   Let the loaf set at room temperature for 1/2 hour before serving.
10. 10
    The mousse can be prepared up to 1 month in advance, covered airtight and frozen. Let thaw, covered, for 24 hours in refrigerator.