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Chocolate Mousse Pie Recipe

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This recipe for Chocolate Mousse Pie, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Meredyth Nelson
Added: Saturday, November 17, 2007


3 cups chocolate wafer crumbs
1/2 cup unsweetened butter, melted
1 pound semi-sweet dark chocolate
2 eggs
4 egg yolks
2 cups whipping cream
6 tablespoons powdered sugar
4 egg whites, room temperature
Chocolate leaves:
4 ounces semi-sweet chocolate
1 teaspoon vegetable shortening
camelia or other waxy leaves
2 cups whipping cream
2 tablespoons powdered sugar

Crust; combine crumbs and butter. Press on the bottom and
completely up sides of a 10-inch springform pan. Refrigerate
for 30 minutes or chill in the freezer. A wide flat-bottomed
is good to compress crumbs.

Filling: Soften chocolate in top of double boiler (or in bowl over
simmering water). Let cool until luke warm. Add 2 eggs and
mix well; then add 4 egg yolks and mix until thoroughly
blended. 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 white into chocolate mixture to lighten; then
fold in remaining cream and egg whites until thoroughly mixed.
pour into crust and chill at least 6 hours, or preferably

Chocolate leaves: melt chocolate and shortening in top of a
double boiler. Using spoon generously coat underside of 10
to 12 leaves. Place on wax paper and chill or freeze until firm.

Topping: Whip remaining 2 cups of cream with sugar until
quite stiff. Loosen crust on all sides of pie, using sharp knife.
Remove springform. Spread whipped cream over top of
mousse. Peel leaves away from chocolate starting at stem
end of leaf and decorate top of mousse. Cut pie into wedges
with a thin, sharp knife. A delicious and impressive dessert.
Serves 12-15.

Note: this dessert can be prepared ahead and frozen. Thaw
overnight in the refrigerator.




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