Recipe: Chocoalate Mousse Pie

My husband isn't a fan of birthday cake, so instead of a cake I made him chocolate mousse pie.  This is a rich recipe.  It's delicious and decadent, but a small slice will curve your chocolate craving.

  Finely crush 20 Oreo cookies.  Add 2/3 a stick of softened butter.  Mix until the butter is evenly dispersed within the crushed cookie mixture. 

 Bake at 350 for 5 minutes.  Allow to fully cool.

Finely cut 12 ounces of semisweet chocolate (if you prefer a less rich flavor you may use milk chocolate).  I used my Magic Bullet or a food processor would work.  Just be sure to only turn it on for  a few seconds at a time and then stir or it will melt into a big block of chocolate.  Combine your  chocolate, 1 teaspoon of vanilla, and a pinch of salt in your Kitchen Aid mixer.

  Boil 1 cup of whipping cream.  Stirring frequently if not constantly (do not allow it to scorch). 

With mixer running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

 Beat 2 cups cream and sugar in large bowl to stiff peaks and then fold into the chocolate mixture.

Pour mousse into cooled crust. Chill until set, about 5-6 hours.

Once fully chilled, add whipped cream.  You could make your own with left over whipping cream or you could cheat and use the spray kind like I did.  Enjoy your delicious dessert with friends.  

Crust

• 20  Oreos
• 2/3 stick of unsalted butter, cut into pieces, room temperature

Mousse

• 3 cups whipping cream
• 12 ounces semisweet chocolate, finely chopped
•  1/3 cup sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• Chocolate shavings (optional)

For Crust:
Preheat oven to 350°F. Butter 9-inch-diameter pan. Put the cookies in a Ziplock, food processor, Kitchen Aid mixer and crush them until it's finely crushed pieces. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of pan and bake crust 5 minutes.  Cool completely before adding mousse.

For Mousse:
Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in small saucepan. With the mixer running, slowly pour hot cream in use your mixer until chocolate it is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into cooled crust. Chill until set, about 5-6 hours. Add whipped cream and chocolate shavings if you'd like.

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