Chocolate Mousse

I make this recipe for the holidays. It is the only pie that is gone at the end of the night. I use high-quality chocolate chips; they are easier to melt. You can use milk or semi sweet chips. You can use any ready made or cooked pie crust.

Servings: 8

  • 21 chocolate sandwich cookies, crushed
  • ¼ cup butter, softened
  • 1 cup heavy cream
  • 1 (12 ounce) package semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 cups heavy cream
  • ¼ cup white sugar
  • 1 cup heavy cream, chilled
  • ¼ cup white sugar

  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.
  2. In a medium bowl, mix together crushed cookies and softened butter or margarine. 
  3. Press mixture evenly into greased pan. 
  4. Bake in preheated oven for 5 minutes, then allow to cool.
  5. Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. 
  6. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
  7. Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
  8. In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. 
  9. Fold whipped cream into chocolate mixture. 
  10. Pour mixture into cooled crust.
  11. Chill pie at least 6 hours before serving. 
  12. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.

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