Zutaten für Chocolate Raspberry Mousse Pie
- Gingersnaps
- Butter
- Semi Sweet Chocolate Chips
- Heavy Cream
- Frozen Unsweetened Raspberries
- Sugar
- Unflavored Gelatin
- Orange Juice
- Chocolate Curls
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Zubereitung von Chocolate Raspberry Mousse Pie
- Preheat oven to 350°F (175°C).
- Melt the bittersweet chocolate in a double boiler or microwave. Set aside to cool slightly.
- In a medium bowl, gently whip the heavy cream with 1/4 cup of powdered sugar until soft peaks form. Set aside.
- In a separate bowl, whisk together egg yolks and remaining 1/2 cup of granulated sugar until pale and thick.
- Gradually whisk in the melted chocolate until smooth.
- In a clean bowl, beat egg whites until stiff peaks form.
- Gently fold the whipped cream and egg whites into the chocolate mixture until just combined.
- Stir in vanilla extract.
- In a small bowl, lightly mash about 1/2 cup of the raspberries. This will create a raspberry sauce or puree.
- Carefully pour half of the chocolate mousse into the pie crust. Swirl in half of the raspberry puree.
- Repeat layers with the remaining mousse and raspberry puree.
- Chill the pie in the refrigerator for at least 4 hours, or preferably overnight, to allow the mousse to set.
- Before serving, garnish with fresh raspberries and chocolate shavings (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
103g
Fat
117g
Carbs
14g
