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Chocolate Mousse Pie

List of Ingredients




Crust:

3 Cups Nabisco Famous Chocolate Wafer Crumbs
½ Cup Unsalted butter, melted

Chocolate Leaves:

8 oz. (about) Semisweet Chocolate
1 Tbl. (scant) vegetable shortening
Camellia (or other) waxy leaves

Filling:

1 lb. Semisweet Chocolate
2 eggs
4 egg yolks
2 Cups Whipping Crème
6 Tbl Spoons powdered sugar
4 egg whites, room temperature
2 cups of whipping crème
Sugar

Recipe



For Crust:

Combine crumbs and butter. Press on to bottom and up the sides of a 10” spring form pan. Refrigerate 30 min. (or chill in freezer) – for a little change up (only for experienced chefs) cut butter a tad and add Grand Mariner in an equal amount.

For Filling:

Soften chocolate in the top of a double boiler over simmering water. Let cool to lukewarm (95* F). Add whole eggs and mix well. Add yolks and mix until thoroughly blended. I use a wood spoon.

Whip crème with powdered sugar until stiff but not dry. Stir a little cream and whites (whipped to firm peaks but not dry)into chocolate mixture to lighten. Fold in remaining crème and whites until completely incorporated. Turn into crust and chill for at least six hours or, preferably, overnight.

For leaves:

Melt chocolate and shortening in the top of a double boiler. Using a spoon, generously coat the UNDERSIDE of leaves, Chill or freeze until firm.

Finally, Whip remaining 2 cups of cream with powdered sugar to taste and until quite stiff.

Loosen crust on all sides using a sharp knife, remove spring form pan. Spread all but about ½ cup crème over top of mousse. Pipe remaining cram into rosettes in center of pie.

Separate chocolate from leaves, starting at stem end of leaf. Arrange in overlapping pattern around rosettes.

Cut pie into wedges with a VERY sharp knife.

Serve.