as promised...

chocolate mousse pie

i realize this somewhat blurry, bumpy rugged photo may not convey the true deliciousness and richness of this dessert appropriately, but it's safe to say its the most addicting, creamy, chocolatey delight there is.

i halved this recipe, and still ended up with this. oh lord.


you will need:

    crust:

3 cups chocolate cookie crumbs (i use teddy grahams)
1/2 cup melted butter

    filling:

1 lb chocolate chips, or equal amounts of chocolate bars chopped (pretty sure in bars its 16 oz. of chocolate)
2 whole eggs
4 eggs, yolks and whites divided (room temperature)
2 cups whipping cream
6 Tbs powdered sugar


for the crust:

crush the cookies into crumbs by placing in a zipper bag and smashing or rolling with a can (of whatever...beans, tomatoes etc). dump into a bowl and pour in the butter, stirring to coat.

press into a 10" spring form pan and chill for 30 minutes


for the filling:

you can do one of two things to melt your chocolate.

1. you can place in a microwave safe (preferably glass) dish and melt for 30 second intervals, stirring in between. this is the quickest way

but be warned--if your chips/chocolate are not fresh fresh fresh they can burn and congeal. its gross and if you havent melted your share of chocolate in a microwave, i suggest you fast forward to option 2

2. place chocolate in a glass/metal bowl (you don't want plastic!) small enough to place on top of a saucepan. fill the saucepan with enough water that it just touches the bottom of your bowl--this takes a little finessing, you don't want to bowl floating around, but the water needs to be touching.

simmer (heat until the water bubbles some, NOT boiling) water, stirring chocolate the whole time. this is the double boiler method and its basically burn proof.

it may mean more time and dishes, but its worth it if you fear burnt chocolate.

moving on

let your melted chocolate cool to a lukewarm temperature and then stir (whisking is easiest) in the 2 whole eggs.

once combined, stir in the 4 yolks only, and continue whisking. this may take a while, as this thickens the chocolate considerably--make sure it isnt lumpy or your mousse will have chunks of chocolate in it. while this is not really a bad thing...it's also not very smooth and moussey like.

^ if there is a biceps-endowed man in your house, this may be a good time to ask for his help, unless you are just a buff monster yourself. 

in the bowl of your mixer, whip the cream and powdered sugar until light and fluffy (soft peak stage) which basically means until you can pull up your whisking attachment and the cream will hold its little peak. google it if you arent sure.

get a new bowl for your mixer, or transfer cream and clean the bowl, and beat your egg whites until stiff--you want a thick foamy consistency, but don't over do it.

alternately mix in equal parts whipped cream and egg white, stirring to combine, being sure the mixture is thoroughly incorporated.

 pour the mousse on your pie crust and chill overnight, or at least for 6 hours.

if your gluttony is not sufficiently satisfied, top with whipped cream and enjoy the resulting coma.



no dinner tonight, my gluttonous rampage of the refrigerator yesterday left me in quite a state. i may be eating again by friday or so...