Better Than The Bakery's Chocolate Mousse Pie
Serving Size / Yield
- 12 oz semisweet chopped chocolate
- 1 tsp vanilla extract
- Pinch of salt
- 3 3/4 C whipping cream
- 1/4 C sugar
- 1 thin pie crust
Preheat oven to 350º. Cook pie crust in pie tray for 5 minutes, then remove and let cool.
To make the mouse, first combine the chocolate, vanilla and salt in a food processor. Heat one cup of cream just to boiling temperature in a saucepan. Start to blend the ingredients in the food processor, and slowly pour the hot cream into the food processor as it runs. When the chocolate is melted and smooth, transfer the mixture to a bowl and let cool to room temperature, stirring occasionally.
Add two 2 cups of cream and 1/4 cup sugar to a separate bowl, and beat them to stiff peaks. Fold this mix into the chocolate mixture, and pour the resulting mousse into the crust. Chill the pie for at least 6 hours.
Before serving, beat the last 3/4 cup cream in a new bowl until firm peaks form, and spread it thinly over the chocolate mouse with a pastry bag.