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Name: Chocolate Mousse Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: ; (1/2 stick); ; room temperature; 21 Chocolate sandwich cookies;; 1/4 c Unsalted butter; cut into

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INGREDIENTS

; (1/2 stick)
; room temperature
21 Chocolate sandwich cookies;
1/4 c Unsalted butter; cut into

Servings

INSTRUCTIONS

MMMMM---------------------------MOUSSE-------------------------------- 12 oz Semisweet chocolate; finely -chopped 1 ts Vanilla extract 1 pn Salt 3 3/4 c Chilled whipping cream 1/4 c Sugar Chocolate shavings; -(optional) For Crust: Preheat oven to 350F. 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 through 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. Serves 8. Bon Appetit November 1992

NOTES

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Chocolate Mousse Pie

; (1/2 stick)
 ; room temperature
21 Chocolate sandwich cookies;
1/4 c Unsalted butter; cut into

MMMMM---------------------------MOUSSE--------------------------------     12 oz Semisweet chocolate; finely           -chopped      1 ts Vanilla extract      1 pn Salt  3 3/4 c  Chilled whipping cream    1/4 c  Sugar           Chocolate shavings;           -(optional)   For Crust:    Preheat oven to 350F. 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 through 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.    Serves 8.    Bon Appetit November 1992

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.