The best delicious Chocolate Mouse Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Mouse Pie recipe today!
Hello my friends, this Chocolate Mouse Pie recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Mouse Pie is amazingly delicious, and addictive, everyone will be asking for more Chocolate Mouse Pie.
What Makes This Chocolate Mouse Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Mouse Pie.
Ready to make this Chocolate Mouse Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-CRUST-
21 Chocolate sandwich cookies;
-(such as Oreos)
1/4 c (1/2 stick) unsalted butter;
-cut into pieces, room
-temperature
-MOUSSE-
12 oz Semisweet chocolate; finely
-chopped
1 ts Vanilla extract
1 pn Salt
3 3/4 c Chilled whipping cream
1/4 c Sugar
OPTIONAL
Chocolate shavings
Source: Bon Appetit, Nov. 1993
For Crust: Preheat oven to 350 degrees. Butter 9-inch diameter springform
pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add
butter and process until mixture is evenly moistened. Press crumb mixture
onto bottom and up sides of prepared pan to form thin crust. Bake crust 5
minutes. Transfer crust to rack and cool completely.
For Mousse: Combine chocolate, vanilla and salt in processor. Bring 1 cup
cream to boil in heavy small saucepan. With processor running, gradually
pour hot cream though feed tube and process until chocolate is melted and
smooth. Transfer mixture to large bowl. Cool to room temperature, stirring
occasionally.
Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into
chocolate mixture. Pour mousse into prepared crust. Chill until set, about
6 hours. (Can be prepared 1 day ahead.)
Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to
pastry bag fitted with medium star tip. Pipe rosettes of cream around edge
of cake. Garnish with chocolate shavings.
Yields
8 Servings
Leave a Reply