This Epicurious.com recipe:
CHOCOLATE MOUSSE PIE
CHOCOLATE MOUSSE PIE
Here is the Recipe I told you about! Enjoy, Janey
You can view the complete recipe online at: http://www.epicurious.com/services/referral?messageKey=0c2fcbfe1ad58a928772c90b85424243
CHOCOLATE MOUSSE PIE
Crust
21 chocolate sandwich cookies (such as Oreos)
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
Crust
21 chocolate sandwich cookies (such as Oreos)
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
Mousse
12 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
Pinch of salt
3 3/4 cups chilled whipping cream
1/4 cup sugar
12 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
Pinch of salt
3 3/4 cups chilled whipping cream
1/4 cup sugar
Chocolate shavings (optional)
For Crust:
Preheat oven to 350°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 crust to rack and cool completely.
For Crust:
Preheat oven to 350°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 crust to rack and cool completely.
For Mousse:
Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in 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. Cool to room temperature, stirring occasionally.
Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in 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. Cool to room temperature, stirring occasionally.
Beat 2 cups cream and sugar in large bowl to stiff peaks. 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 medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings.
Bon Appétit
November 1992
James Cratin: Philadelphia, Pennsylvania
November 1992
James Cratin: Philadelphia, Pennsylvania
UPDATE:
I don't have a food processor that would work for this recipe so here is my alternative:
Put the 12 oz of Chocolate (I use only Guittard semi sweet chocolate chips) in a bowl
Warm the 1 C. cream to ALMOST boiling and pour over the Chocolate chips. Cover with a plate or something and wait for one minute. Add the vanilla and salt and stir with a whisk in the middle till you have a smooth mixture...If you really want a very smooth mousse you will need to run this mixture through a fine strainer to get out any little lumps! We actually like the little flecks of chocolate! Then follow the recipe above from this point.
OPTIONAL
Omit Crust and pipe Mousse into dessert glasses or bowls!
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