chocolate mousse pie
i have wanted to make chocolate mousse pie for a long time. i decided that this year’s super bowl would have be the perfect opportunity. i was so excited to try it, i forgot to take a picture! this is the “after” picture. you’ll just have to try this recipe for yourself and see how you like it.
- 1 9″ pie shell, baked (see recipe below)
- 1 c semisweet chocolate chips
- 1/4 c white sugar
- 4 tbsp water
- 1 tsp unflavored gelatin
- 3 eggs
- 1 tsp vanilla extract
- 1/2 c heavy whipping cream
- 2 tbsp white sugar
- 2 tbsp unsweetened cocoa powder
- 2 tbsp confectioner’s sugar
- 1 c heavy whipping cream
- 1/2 tsp vanilla extract
- sprinkle the gelatin on top of 2 tbsp of water. separate the eggs.
- in a double boiler, heat chocolate, 1/4 c sugar and 2 tbsp water; stir constantly until melted. add softened gelatin to the mixture, and heat until completely dissolved. remove heat from pan and gradually beat in egg yolks. return pan to heat, and stir in 1 tsp vanilla. cool slightly.
- while chocolate mixture is cooling, beat egg whites to soft peaks. gradually add 2 tbsp sugar and beat until stiff, but not dry. fold whipped egg whites into chocolate mixture. whip 1/2 c cream until stiff, and fold into chocolate mixture. spoon into pie crust, chill overnight. (frozen extra filling frozen tastes just like coldstone creamery chocolate ice cream!)
- to make topping: add cocoa and confectioners’ sugar to 1 c whipping cream. chill overnight. whip until stiff. stir in 1/2 tsp vanilla extract. top the pie with this chocolate whipped cream. chill several hours or overnight until set.
french pie crust (yields two pie crusts, freeze one for later!)
- 3 c all-purpose flour
- 1 1/2 tsp salt
- 3 tbsp white sugar
- 1 c shortening
- 1 egg
- 1 tsp distilled white vinegar
- 5 tbsp water
- in a large mixing bowl, combine flour, salt and sugar. mix well, then cut in shortening until mixture resembles coarse meal.
- in a small bowl, combine egg, vinegar and 4 tbsp of water. whisk together, then add gradually to flour mixture, stirring with a fork. mix until dough forms a ball. add one more tbsp of water if necessary.
- allow dough to rest in refrigerator 10 minutes before rolling out.