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Chocolate Mousse Pie Recipe

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


Added: Thursday, August 9, 2007


25 chocolate wafer cookies, crushed
2 tbsp butter, melted
4 eggs, separated
3/4 c sugar
1/4 c brandy
1 tsp vanilla
1/8 tsp salt
5 squares unsweetened chocolate
1 sq semisweet chocolate
6 tbsp butter, softened
1/4 c cold strong coffee
3/4 c cream, whipped

Lightly butter 9 inch springform pan. Line side with 3x8 inch strips of wax paper; butter paper.
Combine cookie crumbs and melted butter in a small bowl. Press mixture onto bottom and 1 inch up side of prepared pan. Chill.
Combine egg yolks, 3/4 cup sugar, brandy, vanilla and salt in top of double boiler. Place over simmering water; beat with hand mixer at high speed until thick and pale yellow, about 8 minutes. Turn into a large bowl.
Melt unsweetened and semisweet chocolate in bowl over simmering water. Remove bowl from water; beat in butter, 1 tablespoon at a time. Gradually beat chocolate mixture into egg yolk mixture until smooth. Mixture will thicken slightly. Stir in coffee; reserve.
Beat egg whites in large bowl with electric mixer until foamy white. Gradually beat in the remaining 2 tablespoons sugar until meringue forms soft peaks. Stir a small amount of meringue into the chocolate mixture to thin. Gradually fold in remaining meringue until no streaks of white remain.
Beat heavy cream in a small bowl until stiff; fold into chocolate mixture. Pour into prepared pan. Chill overnight.




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