Chocolate Mousse Pie #2
Author/Submitted by: Tracy McCulloch Servings: 1 Categories:
Chocolate
/
Desserts
/
Pies & Pastries
Ingredients:
-----crust----- 1 1/4
Cups
chocolate wafer crumbs 1/2
Cup
melted butter,
or margarine
-----mousse----- 8
Ounces
semisweet chocolate,
finely ground
1
Ounce
unsweetened chocolate,
finely ground
4
Ounces
heavy whipping cream 6
Tablespoons
unsalted butter 2
eggs,
separated
bailey's irish cream,
optional
Directions:
CRUST:
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!
MOUSSE:
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
alread-decadent dessert.
By KKBG35A RUTH BURKHAR
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