CHOCOLATE MOUSSE PIE

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CHOCOLATE MOUSSE PIE image

Categories     Chocolate     Dessert     Freeze/Chill     Valentine's Day

Yield 12-16 servings

Number Of Ingredients 13

For the crust:
3 c chocolate wafer crumbs
1/2 c melted sweet butter
For the filling:
16 oz 62% Semisweet chocolate, chopped
2 cups heavy cream, chilled
6 large eggs
1/2 c superfine sugar
6 tbsp water
For the topping:
2 c heavy cream, chilled
6-8 tbsp confectioners sugar
additional semisweet chocolate for curls

Steps:

  • To make the crust: Melt the butter and pour over cookie crumbs in a mixing bowl. Mix thoroughtly until all crumbs are moistened. Press crumbs into a 10 inch springform cake pan (on bottom and completely up the sides). Chill in refrigerator for 1 hour before filling. To make the filling: In a large bowl, whip the crea to soft peaks. Cover and refrigerate until ready to use. Place the chocolate in a staneless steel bowl and set over a pot of gently simmering water, stirring occasionally until melted and smooth. Set aside and keep barely warm. In another stanless steel bowl, wisk eggs, sugar and water until combined. Set over a pot of gently simmering water and cook, stirring constantly with a heat-resistant rubber spatula, until the mixture reaches 160 degrees F on an instant read thermometer. Remove from heat and beat with an electric mixer on high heat until the mixture has the consistency of softly whipped cream. Fold the melted chocolate into the eggs. Fold the chocolate mixture into the whipped cream. Spread in creust and chill 4 hours or overnight. To make the topping: Whip the cream and sugar together until stiff peaks form. Frost pie with about 2/3 of the cream. Pipe remaining ream aroun edge and in a rosette pattern in center. Finish pie with chocolate curls or grated chocolate.

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