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Chocolate Mousse Pie Recipe

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This recipe for Chocolate Mousse Pie, by , is from The North Meets the South, 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!

Contributor:  
Contributor:  
Peter Rix

Category:
Category:

Ingredients:  
Ingredients:  
FOR THE CRUST
3 cups chocolate wafer crumbs
1/2 cup (1stick)unsalted butter, melted

FILLING
1 pound semisweet chocolate
2 large eggs
4 egg yolks
2 cups whipping cream
6 tbsp. powdered sugar
4 egg whites, room temperature

CHOCOLATE LEAVES
8 ounces semisweet chocolate
1 tbsp. shortening
Camellia or other waxy leaves
2 cups whipping cream
Sugar

Directions:
Directions:
FOR THE CRUST
Combine crumbs and butter Press on bottom and completely up sides on 10"-inch springform pan. Refrigerate 30 minutes ( or chill in freezer)
FOR THE FILLING
Soften chocolate in top of double boiler over simmering water. Let cool to lukewarm (95). Add whole eggs and mix well. Add yokes 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 whites into the chocolate to lighten. Fold in the remaining cream and whites until completely incorporated. Turn into crust and chill overnight.
FOR THE LEAVES
Melt the chocolate and shortening in top of double boiler. Using spoon, generously coat underside of leaves. Chill until firm. Whip remaining 2 cups cream with sugar to taste until quite stiff

Loosen crust on all sides. using a sharp knife; remove springform. Spread all but a 1/2 cup of the cream over the top. of the mousse. Pipe the rest of the cream into rosettes in the center of the pie.
Separate chocolate from the leaves, starting at the stem end of leaves. Arrange in an overlapping pattern around rosettes.
Cut pie into wedges with thin sharp knife. Enjoy

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
45 minutes plus overnight chill
Personal Notes:
Personal Notes:
Just the most elegant, tasty dessert you will ever eat. I make it only for special occasions. Sheila's favorite

 

 

 

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