Chocolate Mousse Pie Recipe
Ingredients
| Pie shell | 9 inch, baked | |
| 1 bar (1/2 lb) vanilla sweet chocolate, or 1-1/3 | ||
| Cups semisweet-chocolate pieces | ||
| Sugar | 2 Tablespoon | |
| Eggs | 4 , separated | |
| Whipped cream | ||
Directions
Prepare and bake pie shell.
Let cool.
In top of double boiler, combine chocolate, sugar, and 1/4 cup water.
Cook over hot, not boil- ing, water, stirring frequently, until chocolate is melted.
Remove from hot water; let cool slightly.
Add egg yolks; stir until well combined.
Beat egg whites just until stiff.
Fold into choco- late mixture until well combined.
Turn into pie shell.
Refrigerate until well chilled—at least 6 hours.
At serving time, decorate top with whipped cream.
Makes 6 to 8 servings.
Let cool.
In top of double boiler, combine chocolate, sugar, and 1/4 cup water.
Cook over hot, not boil- ing, water, stirring frequently, until chocolate is melted.
Remove from hot water; let cool slightly.
Add egg yolks; stir until well combined.
Beat egg whites just until stiff.
Fold into choco- late mixture until well combined.
Turn into pie shell.
Refrigerate until well chilled—at least 6 hours.
At serving time, decorate top with whipped cream.
Makes 6 to 8 servings.
Chef
