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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chocolate Mousse Pie from Bon Appetit Magazine Recipe

4.7 stars - based on 21 votes
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This recipe for Chocolate Mousse Pie from Bon Appetit Magazine is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust

3c. chocolate wafer crumbs (2 packages)

1/2c. (1 stick) unsalted butter, melted

Filling

1 lb. semisweet chocolate

2 eggs

4 egg yolks

2c. whipping cream

6T. powdered sugar

4 egg whites, room temperature

8 oz. (about) semisweet chocolate

1T. vegetable shortening

Camilla or other waxy leaves

2c. whipping cream

Sugar
Directions:
Directions:
For Crust: Combine crumbs and butter. Press on bottom and completely up sides of a 10 inch springform pan. Refrigerate 30 minutes (or chill in freezer).

For filling: Soften chocolate in top of double boiler over simmering water. Let cool to lukewarm (95º). Add whole eggs and mix well. Add 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 creamand whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely incorporated. Turn into crust and chill at least 6 hours or, preferably, overnight.

For Leaves: Melt chocolate and shortening in top of double boiler. Using spoon, generously coat underside of leaves. Chill or freeze until firm.

Whip remaining 2c. cream with sugar to taste until quite stiff.

Loosen crust on all sides using sharp knife; remove springform. Spread all but 1/2c. cream over mousse. Pipe remaining crea into rosettes in center of pie.

Separate chocolate from leaves, starting at stem end of leaf. Arrange in overlapping pattern around rosettes. Cut pie into wedges with thin sharp knife.
Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
It can be prepared ahead and frozen. Thaw overnight in refrigerator.

 

 

 

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