Chocolate mousse pie
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Chocolate mousse pie
  Chocolate    Mousse    Pie  
Last updated 6/12/2012 1:15:43 AM. Recipe ID 45238. Report a problem with this recipe.
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      Title: Chocolate mousse pie
 Categories: Pies, Desserts
      Yield: 8 Servings
 
MMMMM----------------------CHERRY CORDIALS---------------------------
     13    Maraschino cherries w/ stems
           - drained
    1/2 c  Brandy
      5 oz Semisweet chocolate

MMMMM----------------------CHOCOLATE CRUST---------------------------
    2/3 pk Dark choc. wafers (8 1/2-oz)
      2 tb Butter; melted

MMMMM--------------------------FILLING-------------------------------
      8    Eggs; separated
           Sugar
      2 ts Vanilla
    1/4 ts Salt
    1/2 c  Brandy
     10 oz Unsweetened chocolate
      2 oz Semisweet chocolate
    3/4 c  Butter; softened
    1/2 c  Coffee
  1 1/2 c  Whipping cream
 
  Soak cherries in 1/2 cup brandy and place in freezer. Melt 5 ounces
  semisweet chocolate over hot water. When cherries are frozen, dry on
  paper towel and quickly dip, one at a time, into chocolate, swirling
  around by stem until completely covered. Chocolate will harden almost
  immediately. Place on waxed-paper- lined rack in refrigerator until
  ready to use.
  
  To make crust, grind wafers in blender until crumbs are very fine.
  Combine melted butter with crumbs and pat onto sides and bottom of
  buttered 9-inch springform pan. Bake at 325F 10 minutes. Remove from
  oven and cool completely.
  
  Meanwhile, to make filling, combine egg yolks, 1 1/2 cups sugar,
  vanilla, salt and 1/2 cup brandy in top of double boiler. Place over
  simmering water and beat until pale yellow and thick, about 8 to 10
  minutes. Remove from water and set aside. Melt unsweetened and 2
  ounces semisweet chocolate in top of double boiler over hot water.
  When melted, remove from water and beat in softened butter, a bit at
  a time. Gradually beat chocolate into egg yolk mixture until smooth.
  Chocolate mixture will congeal and become very stiff. Beat in coffee.
  Beat egg whites (at room temperature) into soft peaks. Gradually beat
  in 3 tablespoons sugar until stiff peaks form. Beat 1 cup of beaten
  egg whites into chocolate mixture to thin, then carefully fold in
  remaining beaten egg whites until thoroughly incorporated. Whip cream
  until stiff and gently fold into chocolate mixture. Pour into
  prepared crust and chill overnight in refrigerator. Garnish with
  cherry cordials.
  




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Recipe ID 45238 (Apr 03, 2005)

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