Chocolate Mousse Pie
Source of Recipe
Joanne
List of Ingredients
Walnut Pie Crust:
2 cups very finely chopped nuts (almost to dust, but not a
paste)--use regular English walnuts and add a few black
walnuts for a different flavor
2 tablespoons butter, melted
3 tablespoons Splenda (Must be sucralose, other artificial
sweeteners break down if baked)
Recipe
Blend chopped walnuts, sugar, and butter until well mixed,
then press into bottom and sides of a 9 inch pie place.
Chill. Preheat oven to 400 degrees. Bake for 8-10 minutes,
just until starting to turn golden. Set aside to cool.
Chocolate Mousse Filling:
1/2 cup water
1 packet unflavored gelatin
2 cups heavy cream, divided
6 ounces(Hershey's) unsweetened baker's style chocolate
2 large eggs, very well beaten
pinch of salt
4 ice cubes
1 cup Splenda bulk style
1/2 tsp almond extract
Put 1/2 cup water into a small saucepan and sprinkle the
gelatin over it. Let it stand for a minute to soften. Heat
over medium heat, stirring constantly until small bubbles
appear at the edges and all the gelatin is dissolved.
Remove from heat and pour into a large mixing bowl or food
processor. Add egg and chocolate and process until all
chocolate is melted. Add 1 cup cream and the rest of
ingredients and process until smooth and well mixed (and the
ice is melted). Whip at high speed until soft peaks will
hold. (soft peaks pull up from the mix using a spatula, and
then the tips turn over)
Pour into prepared crust, cover with plastic wrap, and
refrigerate for several hours, until set.
Whip the remaining cream and serve pie with lightly
sweetened whipped cream on top .
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