Chocolate Mousse Pie Recipe - Cooking Index
Chocolate Mousse Pie Recipe - Cooking Index
| 8 oz | 227g | Semisweet chocolate |
| 1/4 cup | 59ml | Water |
| 8 | Eggs - separated | |
| 1 1/2 teaspoons | 7.5ml | Vanilla |
| 2/3 cup | 131g / 4.6oz | Sugar |
Heat chocolate and water over very low heat -- keep stirring until smooth.
Stir in BEATEN egg yolks. Add vanilla.
Beat egg whites in large mixing bowl until foamy. Gradually add sugar to egg whites until stiff.
Add a little egg white mixture to chocolate, to lighten.
Then fold chocolate into remaining whites.
Pour 4 cups into greased 9 inch pie pan which has been sprinkled with sugar.
Refrigerate the rest of the mousse.
Bake at 350F for 25 minutes, until set. This makes a chocolate meringue.
Chill crust for 1 hour. Center will fall to make a chocolate meringue shell. Spoon chilled mousse into shell. Refrigerate overnight.
This is our family's all-time favorite Pesach dessert, for the Seder or ANY TIME. It's actually too wonderful to save for one week a year.
Source:
Amish Cooking, Herald Press, ISBN 0-8361-3600-4
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