Chocolate Mousse Pie

by Tracy McCulloch

Servings: 8 servings

INGREDIENTS

Crust:
1 cup chocolate wafer crumbs
1/3 cup butter or margarine, melted

Mousse:
8 oz. semi-sweet chocolate, finely ground
1 oz. unsweetened chocolate, finely ground
4 oz. heavy whipping cream
6 tsp. sweet unsalted butter
2 eggs, separated

INSTRUCTIONS

Crust:
Add butter to crumbs just until it will hold its shape when pressed into apan.

Mousse:
Beat the egg whites until stiff peaks forms. Set aside.

Heat the cream and butter in a heavy saucepan or double boiler over medium heat. When the butter is well incorporated into the cream, add the chocolates. Stir off the heat until melted and well-blended. Add the egg yolks. Quickly fold 1/4 of the chocolate mixture into the beaten whites, then fold the whites into the chocolate. Fill the crust with the filling and refrigerate several hours.

CHEF COMMENTS

If you like you may add Bailey's Irish Cream to the filling to flavour and whipcream with a tiny bit of sugar and some Frangelico liqueur. Amaretto for the whipping cream is also nice. It's just a decadent final touch to analread-decadent dessert.

Tagged: desserts, moussepie, pies add tags

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