Chocolate Mouse Pie Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
CRUST
21: Chocolate sandwich cookies, (such as Oreos)
1/4 cup: (1/2 stick) unsalted butter, cut into pieces, room temperature
MOUSSE
12 ounce: Semisweet chocolate, finely chopped
1 tsp: Vanilla extract,
1 pinch: Salt,
3 3/4 cup: Chilled whipping cream,
1/4 cup: Sugar,
OPTIONAL
Chocolate shavings,
Directions:
Source: Bon Appetit, Nov. 1993
For Crust: Preheat oven to 350 degrees. Butter 9-inch diameter springform
pan with 2 3/4-inch-high sides. Finely grind cookies in processor. 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 and salt in processor. Bring 1 cup
cream to boil in heavy small saucepan. With processor running, gradually
pour hot cream though 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.
Posted to JEWISH-FOOD digest by "Deborah Altman" on
Aug 3, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
For Crust: Preheat oven to 350 degrees. Butter 9-inch diameter springform
pan with 2 3/4-inch-high sides. Finely grind cookies in processor. 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 and salt in processor. Bring 1 cup
cream to boil in heavy small saucepan. With processor running, gradually
pour hot cream though 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.
Posted to JEWISH-FOOD digest by "Deborah Altman"
Aug 3, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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