Chocolate Mousse Pie #2
Author/Submitted by: Tracy McCulloch
Pies & Pastries
chocolate wafer crumbs
heavy whipping cream
bailey's irish cream,
Add butter to crumbs just until it will hold its shape when pressed into a
pan. I'm sorry but I've never bothered to measure the butter!
Beat the egg whites until stiff peaks forms. Set aside. Heat the cream
and butter in a heavy saucepan or double boiler over medium heat. When
the butter is well-incorporated into the cream, add the chocolates.Stir
off the heat until melted and well-blended. Add the egg yolks.
Quickly fold 1/4 of the chocolate mixture into the beaten whites, then
fold the whites into the chocolate.
Fill the crust with the filling and refrigerate several hours. If you
like you may add Bailey's Irish Cream to the filling to flavour and whip
cream with a tiny bit of sugar and some Frangelico liqueur. Amaretto for
the whipping cream is also nice. It's just a decadent final touch to an
By KKBG35A RUTH BURKHAR