Chocolate Mousse Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust;
3 c. chocolate wafer crumbs (Nabisco "famous" wafers)
1 cube unsalted butter, melted
Filling:
16 oz. (1 lb.) semi-sweet chocolate
2 eggs
4 egg yolks
4 egg whites
2 c. cream
6 tbsp. powdered sugar
Garnish:
2 c. cream
Chocolate leaves, 8 to 10 Camellia leaves coated with semi-sweet chocolate
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Directions: |
Directions:Grind cookies in food processor or blender. Mix with melted butter and press into a 10-inch springform pan. Chill ˝ hour (hurry it up in freezer) .
Melt chocolate in double-boiler. Remove from heat and cool a bit. Add the two whole eggs and mix well. Add 4 egg yolks and mix very well. Beat cream with the powdered sugar until soft peaks form. Beat egg whites until stiff but not dry. Lighten chocolate mixture by stirring in a little of the whites and a little of the cream. Fold in remaining egg whites and remaining cream. Pour into chilled crumb crust. Chill overnight (or at least 6 hours).
Garnish:
Whip 2 c. cream with a dash of sugar. Spread all but about ˝ c. on top of pie. Pipe the remaining ˝ c. into rosettes in the middle as a prop for the chocolate leaves.
Leaves: Melt about 8 oz. semi-sweet chocolate with a scant 1 tbsp. Crisco. Using a spoon, coat the back side of a waxy leaf (such as a camelia) with a generous layer of chocolate. Place on a plate and chill. Starting at stem, pull leaf away from chocolate. Arrange leaves in an overlapping pattern on top of pie.
Un-molding: Loosen crust all around with a sharp knife before removing rim of springform
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Number Of
Servings: |
Number Of
Servings:Serves 10-12 |
Personal
Notes: |
Personal
Notes: This fabulous show stopping dessert comes again from my beginnings at William Glen Cooking School, where I was fortunate to assist Donna on her visits to teach at WG. This Chocolate Mousse Pie donned cover of Bon Appetit’ magazine 1980. I regard Donna Nordin as an iconic figure who forged the path for many of today’s Celebrity chefs. She is still teaching in Tucson AZ (donnanordincooks@aol.com)
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