Chocolate Mousse Pie

Makes about 12 servings

Crust:

30 chocolate wafer cookies (like Nabisco® wafers) (approximate)

4tablespoons unsalted butter, melted

Mousse:

12ounces semisweet chocolate 2½ cups heavy cream

Topping:

½ounce semisweet chocolate 1½ cups heavy cream

¼ cup granulated sugar

1 teaspoon pure vanilla extract

Preheat oven to 350°F.

Crust:

Insert grating drum into Cuisinart® PrepExpress™ Handheld Food Processor. Place chocolate wafers in drum, about 4 to 5 at a time to make cookie crumbs. There should be about 1½ cups crumbs. Combine crumbs with melted butter and press into 9-inch deep dish pie plate. Place in oven and bake for 10 minutes – until crust is set.

Cool completely before filling.

Mousse:

Place the chocolate in a stainless mixing bowl. Place 1 cup of the heavy cream in a small saucepan over medium-high heat. When cream almost comes to a boil, pour over chocolate. Stir until chocolate is completely melted and smooth; allow to cool to room temperature. In a separate mixing bowl, whip the remaining 1½ cups of heavy cream with a hand mixer until it holds firm peaks. Carefully fold the whipped cream into the chocolate in three additions until completely homogenous.

Pour into cooled crust, wrap in plastic and refrigerate for at least six hours.

Topping:

With the grating drum, process the ½-ounce of chocolate into curls. Reserve.

Place the cream for the topping in a stainless mixing bowl. Whip with a hand mixer until it holds some shape. Add the sugar and vanilla to the cream and continue whipping until firm peaks form. Pour whipped topping onto pie and either serve immediately or wrap and refrigerate until cream is also set up, about ½ hour. Serve with chocolate curls on top.

Nutritional information per serving:

Calories 538 (73% from fat) • carb. 34g • pro. 4g

fat 46g • sat. fat 27g • chol. 119mg • sod. 118mg

calc. 66mg • fiber 2g

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Cuisinart HFP-300 manual Chocolate Mousse Pie, Crust

HFP-300 specifications

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