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Chocolate: Rich Chocolate Mousse Pie

Source of Recipe

www.ichef.com


List of Ingredients

CRUST:
3 cups chocolate wafer cookie crumbs
1/2 cup unsalted butter, melted

FILLING:
1 pound bittersweet chocolate
2 eggs
4 egg yolks
2 cups whipping cream
6 tablespoons powdered sugar
6 tablespoons powdered sugar
4 egg whites, room temperature

CHOCOLATE LEAVES:
8 ounces bittersweet chocolate
1 tablespoon shortening

TOPPING:
2 cups whipping cream
sugar


Recipe

* Note: can use semisweet chocolate in exchange for bittersweet chocolate if desired. For Crust: Combine crumbs and butter. Press on bottom and completely up sides of a 10-inch springform pan. Refrigerate 30 minutes (or chill in freezer).

For Filling: Soften chocolate in top of double boiler over simmering water. Let cool to lukewarm. Add whole eggs and mix well. Add egg yolks and mix until thoroughly blended. Whip cream with powdered sugar until soft peaks form. Beat egg whites until stiff but not dry. Stir a little of the cream and whites into the chocolate mixture. Fold in remaining cream and whites until completely incorporated. Turn into crust and chill at least 6 hours or preferably overnight.

For leaves: Melt chocolate and shortening in the top of a double boiler. Using spoon, generously coat underside of leaves, Chill or freeze until firm. Whip remaining 2 cups of cream with sugar to taste until quite stiff Loosen crust on all sides using sharp knife; remove springform. Spread all but 1/2 cup cream over top of mousse. Pipe remaining cream in rosettes in center of pie. Separate chocolate from leaves, starting at stem end of leaf. Arrange in overlapping pattern around rosettes.