Chocolate Mousse Pie

  • on September 9, 2007
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Ingrients & Directions

3 c Chocolate wafer cookies;
1/2 c Butter; melted

1 lb Semisweet chocolate
2 Extra large eggs
4 Extra large egg yolks
4 Extra large egg whites; room
2 c Whipping cream
6 tb Powdered sugar

2 c Whipping cream
Sugar; to taste


Date: Sun, 28 Apr 1996 22:57:17 -0400

Recipe By: Mimi Markofsky / Bon Appetit Dec 1980
CRUST: Combine wafer crumbs and melted butter. Press into bottom and up the
sides of a 10″ springform pan. Refrigerate or freeze at least 30 minutes
(This may be done 2-3 days in advance.)

FILLING: Soften chocolate in top of double boiler or in the microwave.
Using a wire whisk or a hand mixer (preferable) Add whole eggs and mix
well. Add yolks and mix thoroughly. Whip cream with powdered sugar until
soft peaks form. Beat egg whites until stiff but not dry. Stir a little of
the cream and egg whites into the chocolate mixture and combine well, to
lighten the chocolate. Using a rubber spatula, fold in the remaining cream
and egg whites until well incorporated and no white streaks appear. Turn
into crust and spread evenly. Chill at least 6 hours, preferably overnight.
Whip remaining cream (from topping list) with sugar to taste. You may add
1/2 teaspoon almond extract if desired. Place 1/2 cup into a pastry bag
fitted with a star tip. Spread remaining topping over cake. Loosen the
crust on all sides and remove springform pan (sides will loosen as you
unlock the pan). Pipe remaining cream onto cake decoratively. Garnish with
chocolate shavings or chocolate leaves.

NOTES : Alternate crusts: 1) Crumb crust: 1-1/2 C. vanilla wafers; 6
Tblsps. cocoa; 1/3 C. powdered sugar; 6 Tblsps. margarine, melted. 2)
Graham cracker crust: 1-1/2 C. graham cracker crumbs; 1/2 C. cocoa; 1/4 C.
sugar; 4 Tblsps. butter.




From the

16 Servings

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