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Sunday, August 5, 2012

Chocolate Mousse Pie

This recipe doesn't really require much of a description or a story because it's just perfect. Sitting atop a graham cracker crust, silky ribbons of chocolate mouse get heaped with piles of fresh whipped cream. The big surprise? Whole chocolate chips melted into the bottom of the crust that adds a bite of pure chocolate heaven. It's melt-in-your-mouth, eat 3 pieces, maybe go to the gym to eat a 4th piece worthy. Nuf said. Make now, enjoy forever.
PS. and even though your friends will say they HATE you for making them this, what they mean is that they really really love and adore you
Chocolate Mousse Pie

10 graham crackers, crushed into crumbs
4 tbs butter, melted
1 cup semi-sweet chocolate chips

12 oz. semi-sweet chocolate chips
2 large eggs
1 tsp vanilla
2 cups heavy cream
1/2 cup powdered sugar

Recipe: Preheat the oven to 375 degrees. Combine the graham cracker crumbs and melted butter until the crumbs are are coated and slightly damp. Press this mixture into a greased 9 in. pie pan in an even layer. Bake for 10 minutes, until golden brown. Remove the pie from the oven and sprinkle 1 cup of chocolate chips on the bottom of the crust, spreading them out in an even layer. Return the pie to the oven for 2 minutes, so the chocolate has slightly melted. Remove the pie from the oven but do NOT spread the chocolate chips, leave them in whole chunks. Put crust in the fridge while you prepare the filling.
seeee...a surprise chocolatey crunch. NOM
Filling: Melt the chocolate until smooth over a double boiler (or microwave). Remove from heat and whisk in the eggs and vanilla. Put in the freezer to chill while you prepare the cream. Beat the heavy cream on high until stiff peaks form. Remove the chocolate mixture from the freezer and fold 2/3 of the whipped cream into the chocolate. It should be light, fluffy and airy. Spread the mouse into the pie crust. Refrigerate for 4-6 hours, or overnight.
Meanwhile, add the powdered sugar to the remaining 1/3 of whipped cream and stir until well combined. Refrigerate until ready to serve.

Assembly: When ready to serve the pie, heap a MOUNTAIN of whipped cream in the center of the pie and use a spatula to spread it out, leaving a 1 inch border of chocolate showing. Cut and serve yo'self a BIG piece and enjoy with a tall glass of milk and some friends.

so you take a piece
 and then somehow it suddenly turns into this

mousse on the loose

1 comment:

  1. chocolate mousse is my favorite! this looks so good and easy! must try.