Chocolate Mousse Pie
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
For Crust: Preheat oven to 350°F
2
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides
3
Finely grind cookies in processor
4
Add butter and process until mixture is evenly moistened
5
Press crumb mixture onto bottom and up sides of prepared pan to form thin crust
6
Bake crust 5 minutes
7
Transfer crust to rack and cool completely
8
Preheat oven to 350°F
9
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides
10
Finely grind cookies in processor
11
Add butter and process until mixture is evenly moistened
12
Press crumb mixture onto bottom and up sides of prepared pan to form thin crust
13
Bake crust 5 minutes
14
Transfer crust to rack and cool completely
15
For Mousse: Combine chocolate, vanilla and salt in processor
16
Bring 1 cup cream to boil in heavy small saucepan
17
With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth
18
Transfer mixture to large bowl
19
Cool to room temperature, stirring occasionally
20
Beat 2 cups cream and sugar in large bowl to stiff peaks
21
Fold into chocolate mixture
22
Pour mousse into prepared crust
23
Chill until set, about 6 hours
24
(Can be prepared 1 day ahead
25
) Beat remaining 3/4 cup cream in medium bowl to firm peaks
26
Transfer to pastry bag fitted with medium star tip
27
Pipe rosettes of cream around edge of cake
28
Garnish with chocolate shavings
29
Combine chocolate, vanilla and salt in processor
30
Bring 1 cup cream to boil in heavy small saucepan
31
With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth
32
Transfer mixture to large bowl
33
Cool to room temperature, stirring occasionally
34
Beat 2 cups cream and sugar in large bowl to stiff peaks
35
Fold into chocolate mixture
36
Pour mousse into prepared crust
37
Chill until set, about 6 hours
38
(Can be prepared 1 day ahead
39
) Beat remaining 3/4 cup cream in medium bowl to firm peaks
40
Transfer to pastry bag fitted with medium star tip
41
Pipe rosettes of cream around edge of cake
42
Garnish with chocolate shavings