Chocolate Silk

Preparation info
  • Serves

    10 to 12

    • Difficulty


Appears in

By Emily Luchetti

Published 1993

  • About

This silky, soft, luscious, chocolate-lover’s dessert is incredibly rich.

Unlike a lot of “decadent” chocolate desserts, this stops just short of being excessive.



  • 3 ounces toasted and coarsely chopped walnuts
  • 4 ounces toasted and coarsely chopped pecans


To make the crust

Combine the walnuts and pecans with the brown sugar and cinnamon in a stainless steel bowl. Stir in the melted butter. Press the nut mixture into the bottom of the Springform pan.

Refrigerate the crust for ½ hour, until firm.

To make the mousse cake

Melt the chocolate in the top