The best delicious Chocolate Mousse Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Mousse Pie recipe today!
Hello my friends, this Chocolate Mousse Pie recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Mousse Pie is amazingly delicious, and addictive, everyone will be asking for more Chocolate Mousse Pie.
What Makes This Chocolate Mousse Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Mousse Pie.
Ready to make this Chocolate Mousse 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.
CHERRY CORDIALS
13 Maraschino cherries w/ stems
– drained
1/2 c Brandy
5 oz Semisweet chocolate
CHOCOLATE CRUST
2/3 pk Dark choc. wafers (8 1/2-oz)
2 tb Butter; melted
FILLING
8 Eggs; separated
Sugar
2 ts Vanilla
1/4 ts Salt
1/2 c Brandy
10 oz Unsweetened chocolate
2 oz Semisweet chocolate
3/4 c Butter; softened
1/2 c Coffee
1 1/2 c Whipping cream
Soak cherries in 1/2 cup brandy and place in freezer. Melt 5 ounces
semisweet chocolate over hot water. When cherries are frozen, dry on paper
towel and quickly dip, one at a time, into chocolate, swirling around by
stem until completely covered. Chocolate will harden almost immediately.
Place on waxed-paper- lined rack in refrigerator until ready to use.
To make crust, grind wafers in blender until crumbs are very fine. Combine
melted butter with crumbs and pat onto sides and bottom of buttered 9-inch
springform pan. Bake at 325F 10 minutes. Remove from oven and cool
completely.
Meanwhile, to make filling, combine egg yolks, 1 1/2 cups sugar, vanilla,
salt and 1/2 cup brandy in top of double boiler. Place over simmering water
and beat until pale yellow and thick, about 8 to 10 minutes. Remove from
water and set aside. Melt unsweetened and 2 ounces semisweet chocolate in
top of double boiler over hot water. When melted, remove from water and
beat in softened butter, a bit at a time. Gradually beat chocolate into egg
yolk mixture until smooth. Chocolate mixture will congeal and become very
stiff. Beat in coffee. Beat egg whites (at room temperature) into soft
peaks. Gradually beat in 3 tablespoons sugar until stiff peaks form. Beat 1
cup of beaten egg whites into chocolate mixture to thin, then carefully
fold in remaining beaten egg whites until thoroughly incorporated. Whip
cream until stiff and gently fold into chocolate mixture. Pour into
prepared crust and chill overnight in refrigerator. Garnish with cherry
cordials.
From
Yields
8 Servings
Leave a Reply