Ingredientes para Chocolate Mousse Pie
- Chocolate Wafer Crumbs
- Unsalted Butter
- Semisweet Chocolate
- Eggs
- Egg Yolks
- Whipping Cream
- ¼ cup powdered sugar, plus more to taste
- 4 large egg whites
- Vegetable Shortening
- Sugar
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Cómo preparar Chocolate Mousse Pie
- **Make the Crust:** Combine 1 ½ cups chocolate cookie crumbs and 6 tablespoons (3 ounces) melted unsalted butter. Press firmly into the bottom and up the sides of a 10-inch springform pan. Refrigerate for 30 minutes.
- **Prepare the Chocolate Filling:** In a double boiler over simmering water, melt 12 ounces of bittersweet chocolate. Stir until smooth. Remove from heat and let cool to lukewarm.
- **Combine Wet Ingredients:** Whisk in 2 large whole eggs and 2 large egg yolks until thoroughly blended. Set aside.
- **Whip the Cream:** In a separate bowl, beat 2 cups heavy cream with ¼ cup powdered sugar until soft peaks form. Set aside.
- **Whip the Egg Whites:** In another clean bowl, beat 4 large egg whites until stiff but not dry peaks form.
- **Combine and Fold:** Gently fold a spoonful of whipped cream and egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining whipped cream and egg whites until fully incorporated.
- **Chill the Mousse:** Pour the mousse into the prepared crust. Refrigerate for at least 6 hours, or preferably overnight. For the best results, freeze for at least 4 hours then thaw overnight in the refrigerator before serving.
- **Make the Chocolate Leaves (Optional):** Melt 4 ounces semi-sweet chocolate and 1 tablespoon shortening in a double boiler. Using a spoon, generously coat the undersides of camellia or other waxy leaves. Chill or freeze until firm.
- **Prepare the Topping:** Whip the remaining 2 cups heavy cream with powdered sugar to taste until stiff peaks form.
- **Assemble the Pie:** Carefully loosen the crust from the springform pan using a sharp knife. Remove the ring. Spread all but ½ cup of the whipped cream over the top of the mousse.
- **Decorate:** Pipe the remaining whipped cream into rosettes in the center of the pie.
- **Add Chocolate Leaves:** Gently peel the chocolate leaves from the waxy leaves, starting at the stem. Arrange them in an overlapping pattern around the cream rosettes.
- **Serve:** Cut the pie into wedges using a thin, sharp knife and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
62g
Fat
262g
Carbs
17g
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