Chocolate Mousse Pie

by Mimi Markofsky

Servings: 16 servings

INGREDIENTS

Crust:
3 cups chocolate wafer cookies, crushed
1/2 cup butter, melted

Filling:
1 lb. semisweet chocolate
2 extra large eggs
4 extra large egg yolks
4 extra large egg whites, room temperature
2 cups whipping cream
6 tbsp. powdered sugar

Topping:
2 cups whipping cream
Sugar, to taste

INSTRUCTIONS

Crust:
Combine wafer crumbs and melted butter. Press into bottom and upthe sides of a 10-inch springform pan. Refrigerate or freeze at least 30 minutes. (This may be done 2-3 days in advance.)

Filling:
Soften chocolate in top of double boiler or in the microwave. Using a wire whisk or a hand mixer (preferable). Add whole eggs and mix well. Add yolks and mix thoroughly. Whip cream with powdered sugar until soft peaks form. Beat egg whitesuntil stiff but not dry. Stir a little of the cream and egg whites into the chocolate mixture and combine well, to lighten the chocolate. Using a rubber spatula, fold in the remaining cream and egg whites until well incorporated and no white streaks appear. Turn into crust and spread evenly. Chill at least 6 hours, preferably overnight. Whip remaining cream (from topping list) with sugar to taste. You may add 1/2 teaspoon almond extract if desired. Place 1/2 cup into a pastry bag fitted with a star tip. Spread remaining topping over cake. Loosen the crust on all sides and remove springform pan (sides will loosen as you unlock the pan). Pipe remaining cream onto cake decoratively. Garnish with chocolate shavings or chocolate leaves.

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Tagged: desserts, moussepie, pies add tags

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