Chocolate Mousse Pie
Years ago a friend and wonderful southern cook gave me this recipe. Advice: If a southern cook gives you a recipe ... take it and run. In fact, touch that southern cook and hope their "kitchen intuition" rubs off on you. Southern cooks have the ability to take a so-so recipe to "WOW"...
A version of this recipe was first published in Bon Appetit magazine many years ago (circa 1989). This is still my favorite chocolate pie of all time.
If you are concerned about using raw eggs, use pasteurized eggs.
- Chocolate wafer crumbs - 3 cups, about 1 1/2 packages
- Butter - 1/2 cup, unsalted
- Chocolate pieces - 1 pound, semisweet
- Eggs - 2
- Egg yolks - 4
- Heavy whipping cream - 2 cups
- Powdered sugar - 6 tablespoons
- Egg whites - 4, room temperature
- For crust, combine crumbs and butter. Press into bottom and up the sides of a 10 inch springform pan.
- Refrigerate crust while you make the filling.
- Melt chocolate and cool to 95 degrees F.
- Add whole eggs, one at a time to melted chocolate. Mixing well after each addition.
- Add egg yolks to chocolate-egg mixture.
- In a separate bowl, combine whipping cream and sugar. Whip until soft peaks.
- And in another bowl, whip the egg whites (that are at room temperature) until stiff.
- Fold a little of the cream and egg whites into the chocolate mixture to lighten.
- Fold in the remaining cream and egg whites into chocolate mixture until combined.
- Turn into chilled crust.
- Chill for 6-12 hours.