DEATH BY CHOCOLATE MOUSSE

Prep  25m     Cook  5m    Ready In  7 h


INGREDIENTS 

  • 21 chocolate sandwich cookies, crushed
  • 1/4 cup butter, softened
  • 1 cup heavy cream
  • 1 (12 ounce) package semisweet chocolate chips
  • 1 teaspoon vanilla extract 
  • 1 pinch salt
  • 2 cups heavy cream
  • 1/4 cup white sugar
  • 1 cup heavy cream, chilled
  • 1/4 cup white sugar


DIRECTIONS 

  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9-inch springform pan with 2 3/4 inch sides.
  2. In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow cooling.
  3. Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and the mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on the stovetop, then slowly pour cream into the processor with the blade running. Continue to process until mixture is smooth.
  4. Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
  5. In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
  6. Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.

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Recipe By: DEME

Recipe By: DEME