Friday, December 30, 2011

Chocolate Mousse Pie

Most chocolate mousse recipes contain raw egg.  This recipe contains no egg at all.  It is easy, fail-proof if you follow the easy directions, and will feed many as it is very rich.  Enjoy!


    21 chocolate cookies such as chocolate graham cracker-type cookies
    1/4 cup (1/2 stick) unsalted butter, (or margarine) cut into pieces, room temperature


    12 ounces dark chili chocolate or semisweet chocolate, finely chopped
    1 teaspoon vanilla extract or use half tsp. vanilla extract and half tsp. almond extract
    Pinch of salt
    3 3/4 cups chilled whipping cream – Divided.
    1/4 cup sugar

    Chocolate shavings (optional) but really, very pretty!
    Mint leaves, washed and dried
    Assorted berries


For Crust:
Preheat oven to 350°F. Line bottom of 9-inch-diameter springform pan with baking paper (parchment paper) and then butter or oil lightly. Finely grind cookies in processor or put them in a plastic bag and beat them to small crumbs with a rolling pin or wine bottle. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.

For Mousse:
Combine chocolate, vanilla/almond extract and salt in processor or blender.

Bring 1 cup cream to boil in heavy small saucepan. With processor running,  gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)

Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings, mint leaves and optional fruit.

Remove pie from refrigerator and using a thin knife, run this around the edges of the spring form pan and crust.  Gently unlock the hinged side and removed the spring form pan.  Using a cake knife, dipped in hot water, cut the chocolate mousse pie and remove using a cake server - decorate plated pieces with remaining whipped cream and optional garnish. (Don't forget you have parchment paper under the bottom crust!)
K (D)

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