Chocolate Mousse Pie

I like to have a chocolate dessert on our Thanksgiving table. This year I have been experimenting with chocolate mousse pie in preparation for the holidays. This is my favorite recipe so far. Bake the pie crust and make the chocolate mousse the day before you intend to serve it. Top with whipped cream and grated chocolate when ready to serve. The mousse recipe is adapted from Mark Bittman.

Chocolate Mousse Pie
1 (8-inch) pre-baked pie crust
1-1/4 c. Guittard semisweet chocolate chips 
1-1/2 Tbsp. salted butter
1 Tbsp. water
3 large eggs, separated
5 Tbsp. granulated sugar
2/3  c. + 1-1/4 c. heavy cream
2 tsp. vanilla extract
3/4  c. confectioners sugar
1 Tbsp. grated chocolate for garnish (optional)

In a double boiler combine chocolate chips, butter, and water. Turn heat to medium high and heat for 5-7 minutes until butter and chocolate are hot and melting. Remove from heat and whisk until smooth. Whisk egg yolks into the melted chocolate. Transfer chocolate mixture to a large bowl and refrigerate while whipping egg whites. Whip whites with 2 Tbsp. of the granulated sugar until stiff, then gently fold into chocolate mixture. Beat 2/3 cup of cream with remaining 3 Tbsp. granulated sugar and vanilla. Fold into the chocolate mixture. Pour into cooled pie shell. Cover with plastic wrap and let chill 4 hours or overnight. When ready to serve beat 1-1/4 cups cream with confectioners sugar until soft peaks form. Spread whipped cream over pie filling and sprinkle with grated chocolate. Makes 1 (8-inch pie). Serves 8.

  

   
 

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This entry was posted in Chocolate, Christmas, Custards, Desserts, Easter, Pies, Thanksgiving. Bookmark the permalink.

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