Difference between revisions of "Chocolate Mousse Pie"

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==Description==
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Chocolate Mousse Pie <ref>{{cite journal|url=http://www.tasteofhome.com/recipes/Chocolate-Mousse-Pie |title=Quick Cooking |year=1998|pages=27|publisher=Taste of Home|work=}}</ref><ref>{{cite book|last=Brown|first=Edward Espe|title=25th Anniversary Edition the Tassajara Bread Book|year=1986|publisher=Shambhala Publications, Inc.|isbn=9781570620898|pages=139-140}}</ref> is a creamy and crunchy dessert of chocolate goodness.
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=== Ingredients ===
 
=== Ingredients ===
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Pie Shell
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*2 ounces unsweetened chocolate
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*1/4 cup butter
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*1/2 cup sugar
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*1 egg
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*1 teaspoon vanilla extract
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*1 teaspoon milk
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*1 1/2 cups unbleached white flour
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*3/4 teaspoon baking powder
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*1/4 teaspoon baking soda
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*pinch of salt
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*1/4 cup melted butter per pie shell
  
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* 1 Envelope [[gelatin|unflavored gelatin]]
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Chocolate Mousse
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* 2 tbsp Cold [[water]]
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*8 ounces semisweet chocolate
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* 1/4 cup Boiling [[water]]
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*2 egg yolks
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* 1 cup [[Granulated sugar|Sugar]]
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*2 egg whites
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* 1/2 cup HERSHEY'S [[cocoa]]
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*1 whole egg
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* 2 cups (1pt) cold [[light whipping cream|whipping cream]]
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*1/4 cup sugar
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* 2 tsp [[vanilla extract]]
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*1 cup whipping cream
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* 1 pckg (6- or 9-oz) packaged graham cracker crumb crust
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*1/4 cup rum
  
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== Directions ==
 
  
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# Sprinkle [[gelatin]] over cold [[water]] in small bowl; let stand 2 minutes to soften.
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== Procedures ==
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# Add boiling [[water]]; stir until [[gelatin]] is completely dissolved and mixture is clear.
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Pie Shell
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# Cool slightly.
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Over low heat in a double boiler combine and melt the chocolate and butter.
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# Mix [[Granulated sugar|Sugar]] and [[cocoa]] in large bowl; add [[light whipping cream|whipping cream]] and [[vanilla]].
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Remove from heat when melted and fully blended and leave in a bowl.
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# Beat on medium speed, scraping bottom of bowl often, until mixture is stiff.
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Add in the sugar, egg, vanilla and milk.
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# Pour in [[gelatin]] mixture; beat until well blended.
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Further stir in the flour, baking powder, soda and salt.
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# Spoon into crust.
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Spread the batter ~1/4" thick on a greased baking pan.
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# Refrigerate about 3 hours.
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Bake for 25 minutes at 325°.
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# Garnish with [[whipped cream]] and baking pieces.
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Remove from oven, break into pieces ~ 1" square, then bake again for 15 minutes.
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# Store covered in refrigerator.
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Let cool.
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Make crumbs by crushing these with a rolling pin, put these in a freezer bag first.
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This makes pie crust for 2 pies.
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Each pie uses ~1 1/2 cups of crumbs, mix in 1/4 cup of melted butter.
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Evenly press this into a 9 inch pie plate.
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Mousse Filling
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In a double broiler melt the chocolate in a low heat setting, once melted remove from heat.
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Beat the eggs, add sugar.  
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In another bowl whip the cream and rum.  
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Blend the egg mixture and melted chocolate, then fold in the whipped cream in one third portions.  
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Fill the pie shell proportionately.
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==References==
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<References/>
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[[Category:Cocoa Recipes]]
 
[[Category:Cocoa Recipes]]
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[[Category:Light whipping cream Recipes]]
 
[[Category:Light whipping cream Recipes]]
 
[[Category:Thanksgiving Pies and Desserts]]
 
[[Category:Thanksgiving Pies and Desserts]]
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[[Category:Holiday Recipes]]
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[[Category:Dessert Recipes]]
 
[[Category:Vanilla extract Recipes]]
 
[[Category:Vanilla extract Recipes]]

Latest revision as of 11:17, 15 July 2012

Description

Chocolate Mousse Pie [1][2] is a creamy and crunchy dessert of chocolate goodness.


Ingredients

Pie Shell

  • 2 ounces unsweetened chocolate
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon milk
  • 1 1/2 cups unbleached white flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • pinch of salt
  • 1/4 cup melted butter per pie shell

Chocolate Mousse

  • 8 ounces semisweet chocolate
  • 2 egg yolks
  • 2 egg whites
  • 1 whole egg
  • 1/4 cup sugar
  • 1 cup whipping cream
  • 1/4 cup rum


Procedures

Pie Shell Over low heat in a double boiler combine and melt the chocolate and butter. Remove from heat when melted and fully blended and leave in a bowl. Add in the sugar, egg, vanilla and milk. Further stir in the flour, baking powder, soda and salt. Spread the batter ~1/4" thick on a greased baking pan. Bake for 25 minutes at 325°. Remove from oven, break into pieces ~ 1" square, then bake again for 15 minutes. Let cool. Make crumbs by crushing these with a rolling pin, put these in a freezer bag first. This makes pie crust for 2 pies. Each pie uses ~1 1/2 cups of crumbs, mix in 1/4 cup of melted butter. Evenly press this into a 9 inch pie plate.

Mousse Filling In a double broiler melt the chocolate in a low heat setting, once melted remove from heat. Beat the eggs, add sugar. In another bowl whip the cream and rum. Blend the egg mixture and melted chocolate, then fold in the whipped cream in one third portions. Fill the pie shell proportionately.

References

  1. ↑ Quick Cooking. Taste of Home. 1998. pp. 27. http://www.tasteofhome.com/recipes/Chocolate-Mousse-Pie. 
  2. ↑ Brown, Edward Espe (1986). 25th Anniversary Edition the Tassajara Bread Book. Shambhala Publications, Inc.. pp. 139-140. ISBN 9781570620898. 
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