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Name: Chocolate Mouse Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 21 Chocolate sandwich cookies; 1/4 c unsalted butter (1/2 stick); 12 oz Semisweet chocolate finely; 1 ts Vanilla extract; 1 pn Salt; 3 3/4 c Chilled whipping cream; 1/4 c Sugar; Chocolate shavings

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INGREDIENTS

Crust
21 Chocolate sandwich cookies
1/4 c unsalted butter ; (1/2 stick)
MOUSSE
12 oz Semisweet chocolate ; finely
1 ts Vanilla extract
1 pn Salt
3 3/4 c Chilled whipping cream
1/4 c Sugar
OPTIONAL
Chocolate shavings

Servings

INSTRUCTIONS

Source: Bon Appetit, Nov. 1993 For Crust: Preheat oven to 350 degrees. Butter 9-inch diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely. For Mousse: Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream though feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally. Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.) Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings. Posted to JEWISH-FOOD digest by "Deborah Altman" on Aug 3, 1998,

NOTES

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Chocolate Mouse Pie

Crust
21 Chocolate sandwich cookies
1/4 c unsalted butter (1/2 stick)
 MOUSSE
12 oz Semisweet chocolate finely
1 ts Vanilla extract
1 pn Salt
3 3/4 c Chilled whipping cream
1/4 c Sugar
 OPTIONAL
 Chocolate shavings

Source: Bon Appetit, Nov. 1993    For Crust: Preheat oven to 350 degrees. Butter 9-inch diameter springform  pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add  butter and process until mixture is evenly moistened. Press crumb mixture  onto bottom and up sides of prepared pan to form thin crust. Bake crust 5  minutes. Transfer crust to rack and cool completely.    For Mousse: Combine chocolate, vanilla and salt in processor. Bring 1 cup  cream to boil in heavy small saucepan. With processor running, gradually  pour hot cream though feed tube and process until chocolate is melted and  smooth. Transfer mixture to large bowl. Cool to room temperature, stirring  occasionally.    Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into  chocolate mixture. Pour mousse into prepared crust. Chill until set, about  6 hours. (Can be prepared 1 day ahead.)    Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to  pastry bag fitted with medium star tip. Pipe rosettes of cream around edge  of cake. Garnish with chocolate shavings.    Posted to JEWISH-FOOD digest by "Deborah Altman" <daltman@itmassoc.com> on  Aug 3, 1998,

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Nutrition

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Serving Size: 1 Serving (466g)
Recipe Makes: 8

Calories: 2143
Calories from Fat: 1243 (58%)

Amt Per Serving		% DV

	Total Fat 138.1g	184 %
	Saturated Fat 71g	355 %
	Monounsaturated Fat 46.4g
	Polyunsanturated Fat 12.2g
Cholesterol 244.4mg		75 %
Sodium 1314mg		45 %
Potassium 789.1mg		21 %
Total Carbohydrate 225.9g		66 %
	Dietary Fiber 9.5g	38 %
	Sugars, other 216.3g
Protein 18.5g		26 %
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: 2143

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