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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Chocolate Cookie Crust
24 Double-chocolate Oreo cookies
1/4 cup unsalted butter, melted
Chocolate Mousse Filling
1 1/2 lbs semi-sweet chocolate chips
1 tbsp instant espresso powder
1/2 cup warm water
1/2 cup Kahlua
4 egg yolks, room temperature*
2 cups heavy cream
Whipped cream for decoration
Raspberries, or other decorations, if desired
Chocolate Cookie Crust: Preheat oven to 350. Break up the cookies a bit and place them in the bowl of a food processor fitted with a steel blade. Process to create fine crumbs. Pour the crumbs into a medium bowl, add the melted butter and mix until well combined. Place the crumbs in the springform pan, pressing them evenly over the bottom and halfway up the sides. Bake 10–12 minutes, until set. Remove from the oven and cool completely before filling.
Chocolate Mousse Filling: Melt the chocolate chips and set aside. Add the espresso powder to the warm water and mix well. .Use an electric mixer to blend together the melted chocolate, espresso, Kahlua and egg yolks.
In a clean bowl, whip the cream until stiff peaks form. Fold the whipped cream into the chocolate mixture by hand, using a large whisk. Fold gently but thoroughly, until no streaks remain. Pour the mixture into the springform pan, place plastic wrap over the surface and refrigerate for 4–6 hours, or overnight. Remove the mousse pie from the refrigerator 30 minutes before serving.
Gently run a knife between the crust and the pan to loosen it. Open the latch of the spring form pan, and remove the pie. Place on a serving plate, decorate and serve.
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CHOCOLATE MOUSSE PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Chocolate Cookie Crust
24 Double-chocolate Oreo cookies
1/4 cup unsalted butter, melted
Chocolate Mousse Filling
1 1/2 lbs semi-sweet chocolate chips
1 tbsp instant espresso powder
1/2 cup warm water
1/2 cup Kahlua
4 egg yolks, room temperature*
2 cups heavy cream
Whipped cream for decoration
Raspberries, or other decorations, if desired
Chocolate Cookie Crust: Preheat oven to 350. Break up the cookies a bit and place them in the bowl of a food processor fitted with a steel blade. Process to create fine crumbs. Pour the crumbs into a medium bowl, add the melted butter and mix until well combined. Place the crumbs in the springform pan, pressing them evenly over the bottom and halfway up the sides. Bake 10–12 minutes, until set. Remove from the oven and cool completely before filling.
Chocolate Mousse Filling: Melt the chocolate chips and set aside. Add the espresso powder to the warm water and mix well. .Use an electric mixer to blend together the melted chocolate, espresso, Kahlua and egg yolks.
In a clean bowl, whip the cream until stiff peaks form. Fold the whipped cream into the chocolate mixture by hand, using a large whisk. Fold gently but thoroughly, until no streaks remain. Pour the mixture into the springform pan, place plastic wrap over the surface and refrigerate for 4–6 hours, or overnight. Remove the mousse pie from the refrigerator 30 minutes before serving.
Gently run a knife between the crust and the pan to loosen it. Open the latch of the spring form pan, and remove the pie. Place on a serving plate, decorate and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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