Justice Lillie's Chocolate Mousse Pie

Recipe Ingredients

		Chocolate Crust
6 oz	170g	Dark chocolate cookie wafers
2 tablespoons	30ml	Butter - melted
		Mousse Filling
8		Eggs - separated, and
		At room temperature
1 1/2 cups	297g / 10oz	Sugar - plus
3 tablespoons	45ml	Sugar - divided
2 teaspoons	10ml	Vanilla extract
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Brandy
10 oz	284g	Unsweetened chocolate - coarsely chopped
2 oz	56g	Semisweet chocolate - coarsely chopped
3/4 cup	148g / 5.2oz	Softened butter - cut small pieces
1/2 cup	118ml	Brewed coffee - cooled
1 1/2 cups	355ml	Whipping cream
		Cherry Cordials
13		Maraschino cherries with stems - drained
1/2 cup	118ml	Brandy
5 oz	142g	Semisweet chocolate - chopped

Recipe Instructions

For the Chocolate Crust: Heat the oven to 325 degrees. Butter a 9-inch springform pan. Grind the wafers in a food processor or blender until the crumbs are very fine. Combine the butter with the crumbs and pat onto the bottom and up 1 inch of the sides of the pan. Bake 10 minutes. Remove from the oven and cool completely.

For the Mousse Filling: Combine the egg yolks, 1 1/2 cups sugar, vanilla, salt and brandy in the top of a double boiler set over, but not touching, simmering water. Beat until pale yellow and thickened, about 8 to 10 minutes. Remove from the water and set aside.

Melt both chocolates in the top of the double boiler, then remove from the heat and whisk in the butter, a little at a time. Gradually whisk the chocolate into the yolk mixture until smooth. The chocolate mixture will congeal and become very stiff. Stir in the coffee.

Beat the egg whites in the bowl of an electric mixer until soft peaks form. Gradually beat in the 3 tablespoons of sugar to form stiff peaks. Fold 1 cup of the beaten egg whites into the chocolate mixture until combined, then carefully fold in the remaining beaten egg whites until thoroughly incorporated.

In the same mixing bowl, whip the cream until stiff and gently fold into the chocolate mixture.

Pour the mousse into the crust and chill overnight in the refrigerator. Garnish with the cherry cordials before serving. To make slicing the cake easier, place in the freezer for 30 minutes.

For the Cherry Cordials: Place the cherries and the brandy in a small bowl and set in the freezer.

Meanwhile, melt the chocolate in a double boiler set over, but not touching, simmering water. When the cherries are firm, about 30 minutes, pat dry with paper towels. Dip them, one at time, into the chocolate, swirling each around by the stem until completely covered. The chocolate will harden almost immediately. Place the cherries on a wax paper-lined tray and refrigerate until ready to use.

This recipe yields 12 servings.

Each serving: 688 calories; 189 mg. sodium; 219 mg. cholesterol; 47 grams fat; 27 grams saturated fat; 60 grams carbohydrates; 9 grams protein; 5 grams fiber.

Source:
The Los Angeles Times, 06-04-2003

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