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Name: Chocolate Mouse Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Crust; 1 c Chocolate wafer crumbs; 6 ts Sweet unsalted butter; MOUSSE; 1 oz Unsweetened chocolate;; 2 Eggs separated; 8 oz Semi-sweet chocolate; finely; 4 oz Heavy whipping cream; Melted butter or margarine;

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INGREDIENTS

Crust
1 c Chocolate wafer crumbs
6 ts Sweet unsalted butter
MOUSSE
1 oz Unsweetened chocolate;
2 Eggs ; separated
8 oz Semi-sweet chocolate; finely
4 oz Heavy whipping cream
Melted butter or margarine;

Servings

INSTRUCTIONS

CRUST Add butter to crumbs just until it will hold its shape when pressed into a pan. Im sorry but Ive never bothered to measure the butter! MOUSSE Beat the egg whites until stiff peaks forms. Set aside. Heat the cream and butter in a heavy saucepan or double boiler over medium heat. When the butter is well-incorporated into the cream, add the chocolates.Stir off the heat until melted and well-blended. Add the egg yolks. Quickly fold 1/4 of the chocolate mixture into the beaten whites, then fold the whites into the chocolate. Fill the crust with the filling and refrigerate several hours. If you like you may add Baileys Irish Cream to the filling to flavour and whip cream with a tiny bit of sugar and some Frangelico liqueur. Amaretto for the whipping cream is also nice. Its just a decadent final touch to an alread-decadent dessert. Recipe by: Tracy McCulloch Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Chocolate Mouse Pie

Crust
1 c Chocolate wafer crumbs
6 ts Sweet unsalted butter
 MOUSSE
1 oz Unsweetened chocolate;
2 Eggs separated
8 oz Semi-sweet chocolate; finely
4 oz Heavy whipping cream
 Melted butter or margarine;

CRUST    Add butter to crumbs just until it will hold its shape when pressed  into a pan. Im sorry but Ive never bothered to measure the butter!    MOUSSE    Beat the egg whites until stiff peaks forms. Set aside.    Heat the cream and butter in a heavy saucepan or double boiler over  medium heat. When the butter is well-incorporated into the cream, add  the chocolates.Stir off the heat until melted and well-blended. Add  the egg yolks.    Quickly fold 1/4 of the chocolate mixture into the beaten whites,  then fold the whites into the chocolate.    Fill the crust with the filling and refrigerate several hours. If you  like you may add Baileys Irish Cream to the filling to flavour and  whip cream with a tiny bit of sugar and some Frangelico liqueur.  Amaretto for the whipping cream is also nice. Its just a decadent  final touch to an alread-decadent dessert.    Recipe by: Tracy McCulloch    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (1180g)
Recipe Makes: 1 servings

Calories: 2661
Calories from Fat: 1657 (62%)

Amt Per Serving		% DV

	Total Fat 184.1g	245 %
	Saturated Fat 71.6g	358 %
	Monounsaturated Fat 67.9g
	Polyunsanturated Fat 29.3g
Cholesterol 2280.5mg		702 %
Sodium 2336.7mg		81 %
Potassium 1341.5mg		35 %
Total Carbohydrate 178.7g		53 %
	Dietary Fiber 15.1g	60 %
	Sugars, other 163.6g
Protein 87.4g		125 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2661

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