Death by Chocolate Mousse recipe

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Ingredients

21 chocolate sandwich cookies, crushed
¼ 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
¼ cup white sugar
1 cup heavy cream, chilled
¼ cup white sugar

Nutrition Info

834.9 calories
carbohydrate: 61.2 g
cholesterol: 178.3 mg
fat: 67.4 g
fiber: 3.2 g
protein: 5.7 g
saturatedFat: 39.5 g
servingSize: -
sodium: 236.9 mg
sugar: 46.2 g
transFat: : -
unsaturatedFat: : -

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 to cool.

  3. Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and 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 stovetop, then slowly pour cream into processor with 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.

Recipe Yield

1 9-inch pie

Recipe Note

I make this recipe for the holidays. It is the only pie that is gone at the end of the night. I use high-quality chocolate chips;they are easier to melt. You can use milk or semi sweet chips. You can use any ready made or cooked pie crust.

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