Chocolate Mousse Pie Recipe
Chocolate Mousse Pie is an easy to prepare dessert. Enjoy this pie recipe and share to us how you feel about this Chocolate Mousse Pie.
Ingredients
| Chocolate wafer package | 1 , crushed | |
| Butter | 1/2 Cup (16 tbs), melted | |
| 16 ounces semisweet chocolate chips | ||
| Eggs | 6 Small, separated | |
| Whole eggs | 2 | |
| Whipping cream | 5 Cup (16 tbs), divided | |
| 1/3 cup plus 1/4 cup powdered sugar, divided | ||
| Vanilla | 2 Teaspoon, divided | |
| 1/4 cup miniature chocolate chips | ||
| Fresh raspberries and mint leaves, for garnish | ||
Directions
Combine crumbs and butter in medium bowl.
Press on bottom and up side of 9-inch springform pan; set aside.
Melt chocolate chips in top of double boiler over hot, not boiling, water.
Beat egg yolks with the 2 whole eggs.
Add to hot melted chocolate; mix well.
Beat egg whites in large bowl until stiff peaks form; set aside.
Whip 3 cups of the cream in large bowl until soft peaks form.
Gradually add 13 cup of the sugar and 1 teaspoon of the vanilla; whip until stiff and glossy.
Fold chocolate mixture into whipped cream.
Fold beaten egg whites and 1/4 cup miniature chocolate chips into cream mixture.
Pour into prepared crust and refrigerate at least 3 hours.
Whip remaining 2 cups cream in large bowl until soft peaks form.
Gradually add remaining 1/4 cup sugar and 1 teaspoon vanilla.
Spread over chilled pie.
To serve, remove side of pan and garnish with raspberries and mint leaves.
Press on bottom and up side of 9-inch springform pan; set aside.
Melt chocolate chips in top of double boiler over hot, not boiling, water.
Beat egg yolks with the 2 whole eggs.
Add to hot melted chocolate; mix well.
Beat egg whites in large bowl until stiff peaks form; set aside.
Whip 3 cups of the cream in large bowl until soft peaks form.
Gradually add 13 cup of the sugar and 1 teaspoon of the vanilla; whip until stiff and glossy.
Fold chocolate mixture into whipped cream.
Fold beaten egg whites and 1/4 cup miniature chocolate chips into cream mixture.
Pour into prepared crust and refrigerate at least 3 hours.
Whip remaining 2 cups cream in large bowl until soft peaks form.
Gradually add remaining 1/4 cup sugar and 1 teaspoon vanilla.
Spread over chilled pie.
To serve, remove side of pan and garnish with raspberries and mint leaves.
Chef
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