- 6 ounces semisweet baking chocolate, chopped
- 3 tablespoons butter, at room temperature
- 3 large eggs, separated
- 1/2 teaspoon cream of tartar
- 1/4 cup white sugar
- 1/2 cup cold heavy whipping cream
- 2 tablespoons white sugar
- 1/2 teaspoon vanilla extract
- 1 (9 inch) prepared chocolate cookie crumb crust
- Chocolate Whipped Topping:
- 1 cup heavy whipping cream
- 1/3 cup white sugar
- 2 tablespoons confectioners' sugar
- 2 tablespoons cocoa powder
- 1/4 teaspoon vanilla extract
- 1 pinch salt
- Chill a large bowl for about 1 hour.
- Melt chocolate and butter in the top of a double boiler over simmering water until smooth, about 5 minutes; remove from heat and allow to cool slightly. Whisk egg yolks into chocolate one at a time, allowing each yolk to blend completely before adding the next.
- Beat egg whites in another bowl until foamy. Beat in cream of tartar. Gradually beat in 1/4 cup white sugar until soft peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
- Beat 1/2 cup heavy cream in chilled bowl until thickened. Add 2 tablespoons white sugar and 1/2 teaspoon vanilla extract; continue to beat until soft peaks form.
- Gently fold egg whites into chocolate mixture. Fold whipped cream into chocolate mixture until mousse is just blended. Spoon chocolate mousse into pie crust. Refrigerate until ready to serve.
- Beat 1 cup heavy cream, 1/3 cup white sugar, 2 tablespoons confectioners' sugar, cocoa powder, 1/4 teaspoon vanilla extract, and salt in bowl until soft peaks form. Spoon over chocolate mousse before serving.
05/07/2018
recipepes.com
Jessica's Amazing Chocolate Mousse Pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
