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Chocolate Mousse Pie Recipe
|Chocolate wafer cookies||8 1⁄2 Ounce, crushed (1 Package)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Semi sweet chocolate chips||16 Ounce|
|Eggs||6 , separated|
|Whipping cream||5 Cup (80 tbs), divided|
|Powdered sugar||571429⁄1000000 Cup (9.14 tbs), divided|
|Vanilla||2 Teaspoon, divided|
|Miniature chocolate chips||1⁄4 Cup (4 tbs)|
|Mint leaves||3 (For Garnishing)|
|Raspberries||3 (For Garnishing)|
Serving size: Complete recipe
Calories 9374 Calories from Fat 6123
% Daily Value*
Total Fat 688 g1058.1%
Saturated Fat 398.7 g1993.4%
Trans Fat 0 g
Cholesterol 3590.8 mg
Sodium 2376.9 mg99%
Total Carbohydrates 642 g213.9%
Dietary Fiber 1 g4.1%
Sugars 437.8 g
Protein 77 g153.7%
Vitamin A 95.8% Vitamin C 6.9%
Calcium 90.8% Iron 41.6%
*Based on a 2000 Calorie diet
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.