Chocolate Mousse Pie Recipe
Ingredients
Pastry for 9-inch baked pie shell or Baked Chocolate-Wafer Crumb Crust for 9-inch pie shell
1 6-ounce package semisweet-chocolate pieces
3 eggs
2 teaspoons rum, or rum extract to taste
1 1/4 cups heavy or whipping cream
Chocolate Curls for garnish
Directions
1. Prepare baked pie shell as directed; cool.
2. In heavy 1-quart saucepan over low heat, melt semisweet-chocolate pieces, stirring frequently. Meanwhile, separate 2 eggs; set egg whites aside.
3. Remove saucepan from heat. With fork or wire whisk, beat whole egg and egg yolks, 1 at a time, into melted chocolate. Stir in rum.
4. In small bowl, with mixer at high speed, beat egg whites until stiff peaks form. In large bowl, with mixer at medium speed, beat 1 cup heavy cream until soft peaks form. Fold egg whites and chocolate mixture into whipped cream. Spoon mixture into pie shell; refrigerate until filling is set, about 3 hours.
2. In heavy 1-quart saucepan over low heat, melt semisweet-chocolate pieces, stirring frequently. Meanwhile, separate 2 eggs; set egg whites aside.
3. Remove saucepan from heat. With fork or wire whisk, beat whole egg and egg yolks, 1 at a time, into melted chocolate. Stir in rum.
4. In small bowl, with mixer at high speed, beat egg whites until stiff peaks form. In large bowl, with mixer at medium speed, beat 1 cup heavy cream until soft peaks form. Fold egg whites and chocolate mixture into whipped cream. Spoon mixture into pie shell; refrigerate until filling is set, about 3 hours.
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