Wannabe Martha

Still trying to figure out which Martha

Happy Chocolate Mousse Day

on April 3, 2014

In honor of this occasion, I share with you my absolutely-to-die for recipe for chocolate mousse pie. Actually I got it from Epicurious about a million years ago and made an every so tiny tweak.

One of the things I really like about this mousse is that there are no uncooked eggs in the recipe. Many call for stiffly beaten egg whites to be folded into the mousse along with whipped cream and this just won’t work for a lot of people. It’s also highly adaptable. I’ve added a Tablespoon of instant espresso powder to the boiled cream and also a teaspoon of cinnamon which just elevated the chocolatyness IMHO. If you want to add some liqueur (although I can’t think why you’d want to), stir it into the cooled chocolate mixture before adding the whipped cream.

Maeve’s Chocolate Mousse Pie

Crust
21 Oreos
1/4 cup (1/2 stick) butter, softened and cut into pieces

Mousse
12 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla bean paste (or extract)
3 cups chilled whipping cream, divided
1/4 cup sugar (can’t believe I left that off!)
Pinch of salt

Whipped Cream Topping
3/4 cups chilled whipping cream
2 Tbsp. sugar
½ Tsp. Vanilla Bean Paste

To make the crust, preheat oven to 350°F. Butter 9-inch spring form pan. Finely grind cookies in a food processor. Add the butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.

(This really is much easier to make in a food processor, but you can crush the cookies in a plastic food storage bag with a rolling pin and combine with the butter using a wooden spoon, so long as the butter is really soft.)

To make the mousse, combine chocolate, vanilla bean paste and salt in food processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

(I’ve only ever made this with a food processor, but you can pour the hot cream over the chocolate and stir until it’s all melted and smooth).

Beat the other 2 cups of cream and sugar in large bowl to stiff peaks. Fold into the cooled chocolate mixture. Pour mousse into prepared crust and chill until set, about 6 hours. (This is best prepared 1 day ahead.)

Before serving, make the whipped cream topping.   Beat remaining 3/4 cup cream, the 2Tbsp sugar and ½ tsp vanilla bean paste in medium bowl to firm peaks.

You can pipe rosettes of whipped cream on the mousse, or spread a thin layer over the top. The original recipe also called for chocolate shavings, which would be a nice touch.

If you’ve never visited the Epicurious website before, do take a stroll over there. It’s been around for a long time and is full of great recipes and interesting articles.

 

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8 responses to “Happy Chocolate Mousse Day

  1. FuzzieWuzzie says:

    SWET TREATS!!!! I want some!

  2. FuzzieWuzzie says:

    sorry, SWEET

    • Maeve says:

      I’ve got the baking bug something awful, but I mostly gave it up for Lent. I do plan on posting the pics of the birthday cake I made for Angharad. I’m having huge trouble getting photos off my phone though. Maybe later on today I can fiddle with it.

  3. donalgraeme says:

    I will have to give this a try after Lent.

  4. sunshinemary says:

    Wow, this sounds great. I’ll be my girls would like to try to make this.

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