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Steve2 in LA

This is a chocolate mousse pie cream that's light yet sturdy. Uses only chocolate, cream and sugar.

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Joined: Feb 7, 2006


Posted to Thread #16546 at 5:08 am on Oct 21, 2009

(edited, with apologies, on 6/16/2012)

Chocolate Mousse Pie

The crust:
1/2 stick UNSALTED BUTTER, cut into pieces, room temp.

The mousse:
12 ounces SEMI-SWEET CHOCOLATE, finely chopped
3-3/4 cups chilled WHIPPING CREAM
1/4 cup SUGAR

For crust: Preheat oven to 350 degrees F. 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 to rack and cool completely.

For mousse: Combine chocolate and vanilla in processor. Bring 1 cup of the cream to a boil in a 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 and cool to room temperature, stirring occasionally. Beat sugar and 2 cups of well chilled cream to stiff peaks in a large bowl. 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 bowl to firm peaks. Spread over top of mousse and garnish with chocolate shavings.

Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.

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